Garlic Butter Shrimp Pasta Recipe
Servings: 4
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Ingredients:
For the Shrimp:
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1 lb large shrimp (peeled and deveined)
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2 tablespoons olive oil
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1 teaspoon paprika
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/4 teaspoon red pepper flakes (optional, for a spicy kick)
For the Garlic Butter Sauce:
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4 tablespoons unsalted butter
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5 cloves garlic, minced (more if you love garlic!)
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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1/2 cup chicken broth (or white wine for extra depth of flavor)
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1/2 cup heavy cream
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1/4 cup freshly grated Parmesan cheese
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Juice of 1/2 lemon (about 2 tablespoons)
For the Pasta:
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8 oz fettuccine, spaghetti, or linguine (your choice)
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Fresh parsley, chopped (for garnish)
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Additional grated Parmesan (optional)
Instructions:
1. Cook the Pasta:
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Bring a large pot of salted water to a boil.
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Add the pasta and cook according to the package directions until al dente (usually around 8-10 minutes).
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Drain the pasta, reserving about 1 cup of pasta water, and set it aside.
2. Prepare the Shrimp:
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In a medium bowl, toss the shrimp with olive oil, paprika, salt, black pepper, and red pepper flakes (if using).
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Heat a large skillet over medium-high heat and add the seasoned shrimp.
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Cook the shrimp for about 1-2 minutes per side, until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
3. Make the Garlic Butter Sauce:
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In the same skillet, melt the butter over medium heat.
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Add the minced garlic and sauté for about 1 minute until fragrant (be careful not to burn it).
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Pour in the chicken broth (or white wine) and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
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Stir in the heavy cream and Parmesan cheese, and let the sauce simmer for another 2-3 minutes, until it thickens slightly.
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Season the sauce with salt, pepper, and lemon juice.
4. Combine Shrimp, Pasta, and Sauce:
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Add the cooked pasta to the skillet with the garlic butter sauce. Toss to coat the pasta evenly.
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Add the cooked shrimp back into the skillet and toss everything together until well combined.
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If the sauce is too thick, add some reserved pasta water a little at a time to reach your desired consistency.
5. Garnish and Serve:
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Serve the pasta on plates, garnished with fresh parsley and more grated Parmesan if desired.
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Enjoy your creamy, garlicky shrimp pasta!
Frequently Asked Questions (Q/A)
Q1: Can I use frozen shrimp?
A1: Yes, you can use frozen shrimp! Just make sure to thaw them completely before cooking. You can thaw them by placing them in the refrigerator overnight or by running them under cold water for a few minutes.
Q2: What other pasta shapes work well for this recipe?
A2: You can use any long pasta shape like spaghetti, linguine, or fettuccine. Short pasta shapes like penne or rigatoni will also work, but you might need to adjust the sauce distribution.
Q3: Can I make this recipe without cream?
A3: Yes, you can make a lighter version by omitting the cream. You can substitute it with a little extra chicken broth, or for a richer taste without the cream, you could use whole milk or half-and-half. The sauce will be a little thinner, but still flavorful.
Q4: Can I add vegetables to this pasta?
A4: Absolutely! You can add sautéed spinach, sun-dried tomatoes, or steamed broccoli to the dish. Zucchini noodles (zoodles) are also a great low-carb option to mix in.
Q5: How do I store leftovers?
A5: Store any leftovers in an airtight container in the fridge for up to 2-3 days. When reheating, add a splash of milk or chicken broth to loosen up the sauce as it tends to thicken in the fridge.
Q6: Can I use garlic powder instead of fresh garlic?
A6: While fresh garlic gives the best flavor, you can use garlic powder in a pinch. For every clove of garlic, use about 1/8 teaspoon of garlic powder. Keep in mind the flavor won’t be as robust.
Q7: Can I make this recipe ahead of time?
A7: This recipe is best enjoyed fresh, but you can cook the shrimp and make the garlic butter sauce ahead of time. Just combine everything when you’re ready to serve. If making ahead, store the components separately and reheat gently.