Ingredients
Here is everything you’ll need to create this decadent yet simple shrimp pasta. Using high-quality ingredients will elevate the final dish from good to unforgettable.
- 1 lb (450g) Linguine or Fettuccine: These long, flat pasta shapes are perfect for catching the creamy sauce. You can use any long pasta you prefer.
- 2 tbsp Unsalted Butter: Forms the rich, flavorful base of the sauce.
- 1 tbsp Olive Oil: Works in tandem with the butter to prevent it from browning too quickly and adds a subtle, fruity depth.
- 1 lb (450g) Large Shrimp, peeled and deveined: The star of the show. Use fresh or frozen (thawed completely) shrimp. Larger shrimp (21–25 count) provide a more substantial, juicy bite.
- 4–6 Cloves Garlic, minced: The heart of the sauce’s flavor. Adjust the amount based on your love for garlic; we recommend using fresh cloves for the most potent taste.
- 1/4 tsp Red Pepper Flakes (optional): Adds a gentle warmth and subtle kick to balance the richness of the cream and cheese.
- 1/2 cup (120ml) Dry White Wine (e.g., Pinot Grigio or Sauvignon Blanc): This is used to deglaze the pan, adding a complex acidity and depth. If you prefer not to use alcohol, you can substitute with chicken or vegetable broth.
- 1 1/2 cups (360ml) Heavy Cream: Creates the luxuriously smooth and creamy texture of the sauce. For a slightly lighter version, you can use half-and-half, but the sauce will be less rich.
- 1 cup (100g) Freshly Grated Parmesan Cheese: The key to a savory, nutty, and perfectly salty sauce. Always use a block of Parmesan and grate it yourself for the best melting quality and flavor.
- 1/2 cup Reserved Pasta Water: This starchy liquid is the secret ingredient to help the sauce emulsify and cling perfectly to the pasta.
- 1/4 cup Fresh Parsley, chopped: Brings a burst of fresh, herbaceous flavor and vibrant color to the finished dish.
- Juice of 1/2 Lemon: A squeeze of fresh lemon juice at the end brightens all the flavors and cuts through the richness of the cream sauce.
- Salt and Freshly Ground Black Pepper: To taste. Essential for seasoning every layer of the dish, from the pasta water to the final sauce.
Instructions
Follow these step-by-step instructions for a flawless Garlic Parmesan Shrimp Pasta every time. The key is to have all your ingredients prepped and ready to go (mise en place), as the cooking process moves quickly.
Bring a large pot of heavily salted water to a rolling boil. Add the linguine or fettuccine and cook according to the package directions until it reaches al dente (firm to the bite). Before you drain the pasta, carefully reserve at least 1 cup of the starchy pasta water. This is a crucial step. Drain the pasta and set it aside. Do not rinse the pasta, as the starch on its surface helps the sauce adhere better.
While the pasta is cooking, heat the olive oil and 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat. Once the butter is melted and foamy, add the peeled and deveined shrimp in a single layer. Season the shrimp with salt and pepper. Cook for 1-2 minutes per side, just until they turn pink and opaque. Be careful not to overcook them, as they will cook a little more in the sauce later. Remove the cooked shrimp from the skillet and set them aside on a plate.
Reduce the heat to medium. In the same skillet, add the remaining 1 tablespoon of butter. Once it has melted, add the minced garlic and red pepper flakes (if using). Sauté for about 30-60 seconds until the garlic is fragrant. Be very careful not to burn the garlic, as it will become bitter.
Pour in the dry white wine (or broth) to deglaze the pan. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet—this is where a ton of flavor is. Let the wine simmer and reduce by about half, which should take 2-3 minutes.
Reduce the heat to low. Slowly pour in the heavy cream, stirring constantly. Bring the mixture to a gentle simmer (do not let it boil). Let it simmer for 2-3 minutes, allowing it to thicken slightly.
Remove the skillet from the heat completely. This is a critical step to prevent the cheese from clumping or the sauce from breaking. Gradually add the freshly grated Parmesan cheese, stirring continuously until the cheese has completely melted and the sauce is smooth and velvety.
Return the skillet to low heat. Add the drained pasta and the cooked shrimp back into the skillet with the sauce. Toss everything together gently until the pasta and shrimp are well-coated. If the sauce seems too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. The starchy water will help create a silky, cohesive sauce.
Turn off the heat. Stir in the chopped fresh parsley and the fresh lemon juice. This will brighten the entire dish. Have a final taste and adjust the seasoning with more salt and pepper if needed. Serve immediately for the best texture and flavor.
Nutrition
- Serving Size: one normal portion
- Calories: 750