Creamy Garlic Shrimp Pasta
A restaurant-quality creamy garlic shrimp pasta that comes together in about 20–25 minutes, featuring a rich, silky sauce with tender shrimp and fettuccine.
Ingredients
Pasta and Shrimp
- 8 oz fettuccine pasta Pasta of choice can be substituted.
- 1 lb shrimp, peeled and deveined Use medium-large shrimp for best texture.
Sauce Ingredients
- 3 tablespoons butter Melted in a skillet.
- 4 cloves garlic, minced Fresh garlic is recommended for best flavor.
- 1 cup heavy cream Look for cream labeled 36% butterfat for best results.
- 1/2 cup grated Parmesan cheese Freshly grated cheese is preferred for better melting.
- to taste Salt and pepper To season the sauce.
- for garnish Chopped parsley Optional for serving.
Instructions
Cook the Pasta
- Bring a large pot of salted water to a rolling boil. Add fettuccine and cook until al dente according to package directions. Drain the pasta, reserving about 1/2 cup of cooking water.
Sauté Garlic in Butter
- Heat a large skillet over medium heat and add butter. When melted, add minced garlic and sauté until fragrant, about 30–60 seconds.
Cook the Shrimp
- Add shrimp to the skillet in a single layer. Cook for 1–2 minutes per side until pink and opaque. Set aside any shrimp cooked earlier to avoid overcooking.
Build the Cream Sauce
- Pour heavy cream into the skillet and stir with garlic butter. Reduce heat to low and add grated Parmesan cheese. Season with salt and pepper. Let thicken for 1–2 minutes, stirring.
Combine Pasta and Shrimp with the Sauce
- Return shrimp to the skillet. Add drained fettuccine and toss to coat. Use reserved pasta water to achieve desired consistency. Heat for 30–60 seconds to marry flavors.
Garnish and Serve
- Finish with chopped parsley and a grind of black pepper. Serve immediately.
Notes
For a fresher flavor, add a light squeeze of lemon before serving. Ensure to control heat to prevent sauce from separating.