CREAMY GARLIC SHRIMP PASTA
This Creamy Garlic Shrimp Pasta is a delightful dish combining succulent shrimp, a rich garlic sauce, and tender pasta. It's perfect for a quick weeknight dinner or a special occasion.
Ingredients
- 12 oz fettuccine or your favorite pasta
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ cup chicken broth
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the butter and olive oil over medium-high heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
- Reduce the heat to medium and stir in the heavy cream, Parmesan cheese, and chicken broth. Cook, stirring constantly, until the sauce thickens, about 3-4 minutes.
- Add the Italian seasoning, salt, and pepper to the sauce, and mix well.
- Return the cooked shrimp to the skillet and toss to coat them in the sauce.
- Add the cooked pasta to the skillet and toss everything together until well combined.
- Serve the creamy garlic shrimp pasta garnished with fresh parsley and lemon wedges on the side.
Notes
- Shrimp Cooking: Be careful not to overcook the shrimp, as they can become tough and rubbery. Cook just until they turn pink and opaque.
- Cream Sauce: For a richer sauce, you can add more Parmesan cheese. For a lighter version, you can use half-and-half instead of heavy cream.
- Pasta Alternatives: Feel free to use your favorite type of pasta, such as linguine, spaghetti, or penne.
- Add-Ins: You can add other ingredients to the pasta, such as spinach, sun-dried tomatoes, or mushrooms, to make it more flavorful and nutritious.
- Make-Ahead: The sauce can be made ahead and stored in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.
- Leftovers: Store any leftovers in an airtight container in the refrigerator. Reheat gently in the microwave or on the stovetop, adding a splash of cream if needed to loosen the sauce.