Creamy Garlic Shrimp Pasta

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Instructions

1. Cook the Pasta:

  • Bring a large pot of generously salted water to a boil. Cook the pasta according to package instructions until al dente.

  • Before draining, reserve ½ cup of the starchy pasta water. This is key for adjusting your sauce later. Drain the pasta and set aside.

2. Cook the Shrimp:

  • Pat the shrimp completely dry with a paper towel—this ensures a perfect sear.

  • In a large skillet, heat the butter and olive oil over medium-high heat. Once the butter is melted and foaming, add the shrimp in a single layer. Season with salt and pepper.

  • Cook for 1-2 minutes per side, just until the shrimp are pink and opaque. Be careful not to overcook. Using tongs, transfer the shrimp to a clean plate.

3. Build the Sauce:

  • Reduce the heat to medium. In the same skillet, add the minced garlic and sauté for about 30-60 seconds, until fragrant. Do not let it brown.

  • Pour in the heavy cream and chicken broth (or your reserved pasta water), scraping the bottom of the pan to lift any flavorful bits.

  • Whisk in the grated Parmesan, Italian seasoning, and red pepper flakes (if using). Let the sauce simmer gently for 3-4 minutes, stirring occasionally, until it has thickened slightly.

4. Bring It All Together:

  • Add the drained pasta and cooked shrimp back to the skillet, along with any accumulated juices from the plate. Toss everything gently until the pasta and shrimp are evenly coated in the creamy sauce.

  • If the sauce is too thick, add a splash of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency.

5. To Serve:

  • Garnish generously with fresh parsley and an extra sprinkle of Parmesan cheese. Serve immediately alongside garlic bread or a crisp green salad.

Chef’s Tips for Success

  • Dry Shrimp are Happy Shrimp: Taking a moment to pat the shrimp dry is the secret to a golden sear and prevents a watery sauce.

  • Fresh is Best: Freshly grated Parmesan cheese melts far more smoothly and has a superior flavor compared to the pre-shredded kind.

  • Taste and Adjust: Always do a final taste test before serving. Adjust salt and pepper as needed. A squeeze of fresh lemon juice can add a wonderful brightness that cuts through the richness.

  • Don’t Walk Away from the Garlic: Garlic can go from fragrant to burnt in seconds. Keep a watchful eye and stir constantly.

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