Garlic Butter Shrimp Pasta
A rich and creamy garlic butter shrimp pasta that combines the flavors of shrimp scampi with the comforting texture of a homemade pasta dish.
Equipment
- 1 Large skillet
- 1 Large pot
- 1 Colander
Ingredients
Main Ingredients
- 1 pound large shrimp peeled and deveined
- 12 ounces pasta fettuccine or linguine
- 1/2 cup unsalted butter
- 6 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
Optional Ingredients
- 1/4 teaspoon red pepper flakes
- Zest of one lemon
- 1/4 cup white wine
Instructions
Preparation
- Rinse and pat dry the shrimp. Season with salt and pepper. Heat a tablespoon of butter in a large skillet over medium heat. Cook the shrimp for 2-3 minutes on each side until pink. Remove and set aside.
- In a large pot, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
Garlic Butter Sauce
- In the same skillet, add the remaining butter and garlic. Cook until fragrant, about 1 minute. Add the heavy cream, bringing it to a simmer.
- Stir in the Parmesan cheese until melted and smooth. Season with salt, pepper, and red pepper flakes if using.
Combine and Serve
- Add the cooked pasta to the sauce, tossing to coat. Use reserved pasta water to adjust the consistency if needed.
- Return the shrimp to the skillet, mixing gently to combine. Ensure the shrimp are evenly distributed.
- Garnish with chopped parsley and serve immediately.
Storage
- Place any leftovers in an airtight container in the refrigerator for up to three days.
Notes
Pro Tips: Use fresh garlic for the best flavor. Ingredient Substitutions: Use half-and-half instead of heavy cream for a lighter version. How to Serve: Pair with a crisp salad and garlic bread. Storage & Freshness: Store in an airtight container. Make-Ahead Tips: Prepare the sauce in advance and reheat gently before mixing with pasta.