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Creamy Shrimp Pasta

Creamy Shrimp Pasta Recipe

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 680
Ingredients Method Notes

Ingredients
  

  • 12 oz linguine
  • 1 lb large shrimp, peeled and deveined, tails removed
  • 2 tbsp unsalted butter, divided
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan
  • 1 tbsp fresh lemon juice
  • ¼ tsp red pepper flakes
  • Salt and black pepper
  • 2 tbsp chopped fresh parsley, for garnish

Method
 

  1. Bring a large pot of salted water to a boil. Cook linguine until al dente, about 1 minute less than package directs. Reserve 1 cup pasta water before draining.
  2. Pat shrimp dry and season with salt and pepper. Melt 1 tbsp butter in a large skillet over medium-high heat. Sear shrimp 2 to 3 minutes per side until just pink, then transfer to a plate.
  3. Lower heat to medium, add remaining 1 tbsp butter, garlic, and red pepper flakes. Cook 30 seconds until fragrant. Pour in heavy cream and simmer 2 to 3 minutes until slightly thickened. Stir in Parmesan and lemon juice until smooth. Season with salt and pepper.
  4. Toss drained pasta with the sauce, adding reserved pasta water a tablespoon at a time until creamy. Add shrimp and any juices. Serve topped with parsley and extra Parmesan.

Notes

If using frozen shrimp, thaw and dry them thoroughly first. The sauce thickens as it sits; when reheating, add a splash of milk or cream. For a lighter version, swap half the heavy cream for whole milk and simmer an extra minute until thick.