Creamy Garlic Butter Shrimp Pasta (Printable Version)
# What You'll Need:
→ Pasta
01 -
225 grams linguine pasta
→ Sauce Base
02 -
1 tablespoon olive oil
03 -
1 ½ tablespoons butter, divided
04 -
1 clove garlic, minced
05 -
120 ml heavy cream
06 -
40 grams grated parmesan
→ Protein
07 -
450 grams raw shrimp, peeled and deveined
→ Seasonings
08 -
½ teaspoon salt
09 -
¼ teaspoon ground black pepper
10 -
1 tablespoon Old Bay seasoning (or smoked paprika or cajun)
11 -
¼ cup fresh parsley, chopped
# How to Make It:
01 -
In a medium-sized saucepan, boil water and salt it. Add linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
02 -
In a skillet over medium heat, melt 1 tablespoon butter and add olive oil. Cook shrimp for a minute, then season with salt, pepper, and Old Bay Seasoning or paprika. Continue cooking until shrimp turn pink. Remove to a plate and set aside.
03 -
In the same pan, melt remaining butter and add garlic. Cook for 30 seconds until fragrant. Add heavy cream and deglaze the pan with a spatula.
04 -
Add parmesan and allow to melt. Loosen the sauce with reserved pasta water and simmer for a minute. Taste and adjust seasoning if needed.
05 -
Toss pasta with sauce until well coated. Return shrimp to pan and gently reheat. Garnish with freshly chopped parsley before serving.
# Handy Tips:
01 -
If cooking shrimp from frozen, liquid will release during cooking. Allow about a minute to simmer down without overcooking the shrimp.
02 -
Reserved pasta water is starchy and excellent for loosening the sauce as needed.
03 -
Store in a sealed container in the refrigerator for up to 3 days.
04 -
When reheating, add a splash of water to loosen the sauce whether using stovetop or microwave.
05 -
Freezing this creamy shrimp pasta is not recommended.