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Creamy Garlic Shrimp Pasta Recipe

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3.9 from 8 reviews

This creamy garlic shrimp pasta features tender shrimp cooked with smoked paprika, tossed in a luscious Parmesan cream sauce and served over perfectly al dente linguine or spaghetti. The sauce is enriched with butter, garlic, and a touch of heavy cream or milk thickened with cornstarch, creating a rich and flavorful dish that’s ready in about 40 minutes and serves six.

Ingredients

Shrimp and Seasoning

  • 1 to 2 pounds peeled, deveined shrimp (remove tails, if needed)
  • 1 1/2 teaspoons smoked paprika (or regular paprika)
  • Salt and pepper, to taste

Pasta

  • 12 ounces linguine or spaghetti

For Cooking Shrimp and Sauce

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 3 to 4 cloves garlic, finely minced
  • 1 1/2 cups milk (not skim) or heavy cream
  • 2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • Pinch of black pepper
  • 1 cup freshly shredded Parmesan cheese

Garnish

  • Chopped fresh parsley, for garnish
  • Freshly grated Parmesan cheese, for serving

Instructions

  1. Prepare the shrimp: Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with smoked paprika, and season lightly with salt and pepper. This ensures the shrimp are flavorful and ready for quick cooking.
  2. Cook the pasta: Bring a large pot of lightly salted water to a boil. Add the linguine or spaghetti and cook until al dente according to package instructions. Before draining, reserve 1-2 cups of the pasta water, then drain the pasta and set aside.
  3. Cook the shrimp: While the pasta cooks, heat 1 tablespoon butter and 1 tablespoon olive oil in a 12-inch or deep skillet over medium heat until hot and rippling. Add half of the shrimp in a single layer. Cook for 30-45 seconds, then flip and cook until the shrimp turn pink and are just cooked through, which happens quickly to avoid overcooking.
  4. Remove cooked shrimp: Using tongs, transfer the cooked shrimp to a plate, keeping as much butter and liquid in the pan as possible. Repeat cooking with the remaining shrimp and transfer them to the plate as well.
  5. Make the garlic sauce: Return the skillet to medium heat and melt 2 tablespoons of butter. Add the minced garlic and cook, stirring constantly, until fragrant and lightly golden about 30-45 seconds, taking care not to burn it.
  6. Prepare the creamy sauce: If using milk, whisk it with the cornstarch until combined. Pour this mixture, or heavy cream if using, into the pan with the garlic butter. Whisk continuously as the sauce bubbles and thickens, about 1-2 minutes.
  7. Add seasoning and cheese: Stir in salt, black pepper, and the freshly shredded Parmesan cheese. Continue stirring over medium heat until the cheese melts completely and the sauce becomes smooth and creamy.
  8. Toss pasta in sauce: Add the drained noodles to the skillet. Using tongs, lift and toss the pasta so that it is fully coated with the creamy sauce. Use the reserved pasta water, spoonful by spoonful, to loosen the sauce as needed for a silky consistency.
  9. Add shrimp and combine: Return the cooked shrimp to the skillet with the pasta. Toss gently to combine everything evenly. Adjust seasoning with additional salt and pepper if necessary. Sprinkle with fresh parsley for color and freshness.
  10. Serve immediately: Serve the creamy garlic shrimp pasta hot for maximum creaminess. Offer extra freshly grated Parmesan cheese at the table for added flavor.

Notes

  • Remove tails from shrimp before cooking for easier eating, but leaving tails on is optional for presentation.
  • If using milk instead of heavy cream, whisk with cornstarch to thicken the sauce properly.
  • Reserve some pasta water before draining to loosen the sauce and achieve desired consistency.
  • Cook shrimp quickly over medium heat to avoid toughness.
  • Serve immediately for best creamy texture as the sauce thickens upon standing.

Find it online: https://bitezly.com/creamy-garlic-shrimp-pasta-recipe/