Quick Shrimp Pasta
This easy shrimp pasta recipe is perfect for weeknights, taking just 20 minutes to prepare. The dish features succulent shrimp cooked in a creamy garlic butter sauce, offering a rich and flavorful experience. It's a quick, elegant, and satisfying meal that requires minimal effort.
Ingredients
- Essential Ingredients:
- 8 ounces linguine pasta
- 1 1/4 pounds large shrimp deveined and shelled (21-25 count per pound)
- 2 tablespoons olive oil
- 6 tablespoons butter divided (2 tablespoons for sautéing)
- 4 cloves garlic minced
- Heavy cream amount not specified
- 1/2 cup shredded Parmesan cheese
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Optional Ingredients for Extra Flavor:
- 1 teaspoon Italian seasoning
- 1 teaspoon red pepper flakes
- 4 cups baby spinach
- 2 tablespoons fresh parsley chopped
- 1/3 cup white wine or substitute with lemon juice or chicken broth
Instructions
- Prepare the Shrimp: Thaw and devein shrimp. Mix olive oil, melted butter, salt, and black pepper to season them. Optionally, add Old Bay seasoning for extra flavor.
- Cook the Pasta: Boil linguine pasta in salted water until al dente. Reserve 1 cup of pasta water before draining.
- Make the Creamy Garlic Butter Sauce:
- Melt butter in a pan over medium-low heat.
- Sauté garlic for 1-2 minutes until fragrant.
- Add heavy cream and chicken broth, stirring well.
- Let it simmer for 4-5 minutes until thickened.
- Stir in Parmesan cheese until fully melted and smooth.
- Season with salt and pepper. Optionally, add dry vermouth.
- Cook the Shrimp: In a hot skillet, cook seasoned shrimp for 3-5 minutes until golden and opaque.
- Combine All Components:
- Add pasta to the sauce and toss to coat evenly.
- Stir in shrimp and mix gently to prevent overcooking.
- If needed, use reserved pasta water to adjust the sauce consistency.
- Garnish and Serve: Sprinkle with fresh parsley, lemon zest, and Parmesan cheese. Serve immediately.
Notes
- For a spicier dish, add more red pepper flakes.
- Heavy cream can be substituted with milk for a lighter version.
- Reserved pasta water helps the sauce cling better to the pasta.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium heat with a splash of water or cream to keep the sauce smooth.