Creamy Garlic Butter Shrimp Pasta

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

For the Shrimp:

1 lb (450g) large shrimp, peeled and deveined

Salt and black pepper to taste

1 tsp paprika

1 tbsp olive oil

2 tbsp butter

4 cloves garlic, minced

For the Sauce:

2 tbsp butter

3 cloves garlic, minced

1 cup heavy cream

½ cup grated Parmesan cheese

¼ cup chicken broth (or reserved pasta water)

½ tsp chili flakes (optional)

Salt and pepper to taste

2 tbsp chopped parsley

For the Pasta:

8 oz (225g) fettuccine or linguine

Salt (for boiling water)

‍ Instructions:

1. Cook the pasta:
Boil fettuccine in salted water according to package instructions. Reserve ¼ cup of pasta water, then drain and set aside.

2. Cook the shrimp:

Season shrimp with salt, pepper, and paprika.

In a large skillet, heat olive oil and 2 tbsp butter over medium heat.

Add shrimp and garlic. Sauté for 2–3 minutes per side until shrimp are pink and opaque. Remove and set aside.

3. Make the creamy garlic sauce:

In the same skillet, melt 2 tbsp butter.

Add garlic and sauté for 1 minute until fragrant.

Pour in heavy cream and chicken broth. Bring to a gentle simmer.

Stir in Parmesan cheese and chili flakes. Let it simmer until thickened (2–3 mins).

Season with salt and pepper.

4. Combine:

Add cooked pasta to the sauce, toss to coat.

If needed, add a splash of pasta water to loosen the sauce.

Return shrimp to the pan. Toss gently to combine everything.

5. Garnish & Serve:
Sprinkle with fresh parsley and extra Parmesan. Serve immediately with lemon wedges if desired.