Description
A rich and flavorful Creamy Garlic Shrimp Pasta featuring tender shrimp sautéed in garlic-infused olive oil and tossed with al dente spaghetti in a luscious Parmesan cream sauce, garnished with fresh parsley for a delightful Italian-inspired dinner.
Ingredients
Scale
Pasta
- 8 oz spaghetti or linguine
Shrimp and Sauce
- 1 lb shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Cook Pasta: Cook the pasta in boiling salted water until al dente, which typically takes about 8-10 minutes. Drain the pasta well and set aside to be combined later.
- Cook Shrimp: Heat olive oil in a skillet over medium heat. Season the peeled and deveined shrimp with salt and pepper, then add them to the skillet. Cook the shrimp until they turn pink and are cooked through, about 3-4 minutes per side.
- Sauté Garlic: Add the minced garlic to the skillet with the shrimp and sauté for about 30 seconds or until fragrant, being careful not to burn the garlic.
- Add Cream: Pour in the heavy cream while stirring continuously. Allow the mixture to simmer for 2-3 minutes until it thickens slightly.
- Incorporate Cheese and Seasoning: Stir in the grated Parmesan cheese and Italian seasoning into the cream mixture. Continue stirring until the sauce is smooth and well combined.
- Toss Pasta with Sauce and Shrimp: Combine the cooked and drained pasta with the sauce and shrimp in the skillet. Toss everything well to coat the pasta evenly with the creamy garlic sauce.
- Garnish and Serve: Sprinkle chopped fresh parsley over the pasta before serving to add a fresh, herby flavor and a pop of color.
Notes
- For best results, use fresh shrimp and freshly grated Parmesan cheese.
- Adjust the seasoning with extra salt and pepper according to taste.
- If the sauce becomes too thick, add a splash of pasta water or milk to loosen it.
- To make the dish lighter, substitute heavy cream with half-and-half, though the sauce will be less rich.
- Use gluten-free pasta to accommodate gluten intolerances.
