There’s nothing quite like a comforting bowl of pasta to make dinner feel special. This Creamy Garlic Shrimp Pasta is a delightful mix of tender shrimp and rich, garlicky sauce that will have everyone asking for seconds. Easy to prepare and bursting with flavor, it’s perfect for a cozy night in or a gathering with friends. Get ready for a dish that’s sure to become a family favorite!
Steps
- Dry the shrimp with paper towels, then mix with smoked paprika, salt, and pepper in a bowl. Boil a pot of salted water, cook the pasta until al dente, and reserve 1-2 cups of pasta water before draining.
- Heat butter and olive oil in a skillet over medium heat. Cook half the shrimp in a single layer for 30-45 seconds per side until pink, then remove from the skillet. Repeat with the remaining shrimp and set aside.
- In the same skillet, melt more butter over medium heat and sauté minced garlic until fragrant. If using milk, whisk it with cornstarch, then add to the pan. For heavy cream, just pour it in and let the sauce thicken slightly.
- Add salt, pepper, and Parmesan cheese to the sauce, stirring until the cheese melts. Combine the cooked pasta with the sauce, adding reserved pasta water as needed to loosen the mixture.
- Add the shrimp back into the skillet and toss everything together. Adjust seasoning with additional salt and pepper if desired, and garnish with fresh parsley.
- Serve the pasta immediately for maximum creaminess, and offer extra Parmesan cheese on the side if desired.
Ingredients
- 1 to 2 pounds peeled, deveined shrimp (tails removed if needed)
- 1 ½ teaspoons smoked paprika (or regular paprika)
- Salt and pepper (to taste)
- 12 ounces linguine or spaghetti
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 to 4 cloves garlic, finely minced
- 1 ½ cups milk (not skim) or heavy cream
- 2 teaspoons cornstarch (only if using milk)
- ¼ teaspoon salt
- Pinch of black pepper
- 1 cup freshly shredded Parmesan cheese
- Fresh parsley, chopped (for garnish)
- Freshly grated Parmesan cheese (for serving)
Nutritional Values
Calories: 2597kcal | Carbohydrates: 287g | Protein: 132g | Fat: 91g | Saturated Fat: 42g | Cholesterol: 642mg | Sodium: 3954mg | Fiber: 14g | Sugar: 25g
FAQ
- What type of shrimp is best for this recipe?
- The recipe works well with any size of shrimp, but larger shrimp, typically labeled as 21 to 30 per pound, are preferable. Most shrimp found at the grocery store are frozen and thawed, so it’s fine to use those.
- Can I use regular paprika instead of smoked paprika?
- Yes, you can substitute regular paprika for smoked paprika, but smoked paprika adds deeper flavor layers that enhance the dish significantly.
- What are the options for making the creamy sauce?
- You can choose between using heavy cream for a rich, silky sauce or milk with a bit of cornstarch for a lighter option. Both methods yield delicious results.
- Why should I reserve pasta water when cooking the pasta?
- Reserved pasta water is starchy and can help loosen the sauce, enhancing its creaminess and preventing the pasta from becoming sticky.
- Can I use pre-shredded Parmesan cheese in this recipe?
- Freshly shredded Parmesan cheese is recommended for a smoother melt in the sauce. Pre-shredded cheese may result in a gritty texture.
Tips
- Use Smoked Paprika for Added Flavor: Toss the shrimp with smoked paprika along with salt and pepper for layers of rich flavor. If you don’t have smoked paprika, regular paprika can be used, but investing in smoked paprika is highly recommended for this dish.
- Reserve Pasta Water: Before draining the pasta, make sure to set aside 1-2 cups of the pasta water. The starchy water can be used to loosen the sauce and enhance its creaminess, preventing the pasta from becoming too sticky.
- Cook Shrimp in Batches: To avoid overcrowding the pan, cook the shrimp in a single layer in batches. This ensures that the shrimp cook evenly and quickly, maintaining their delicate texture.
- Use Fresh Parmesan Cheese: For the best results, use freshly grated Parmesan cheese. It melts more smoothly into the sauce compared to pre-shredded cheese, which can sometimes lead to a gritty texture.
Equipment
- 12-inch Skillet or Deep Skillet
- Tongs
- Garlic Press (for finely mincing garlic)
- Whisk
