Ingredients

12 oz fettuccine or linguine pasta

1 lb large shrimp, peeled and deveined

2 tablespoons olive oil

4 cloves garlic, minced

1 cup heavy cream

½ cup grated Parmesan cheese

1 tablespoon butter

½ teaspoon red pepper flakes (optional)

½ teaspoon salt

¼ teaspoon black pepper

2 tablespoons chopped fresh parsley

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the fettuccine or linguine and cook according to package directions until al dente. Drain the pasta and set it aside while you prepare the sauce.

Step 2: Heat the olive oil in a large skillet over medium heat. Arrange the shrimp in a single layer and cook them for 1 to 2 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside to prevent overcooking.

Step 3: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to let it brown to avoid bitterness.

Step 4: Stir in the heavy cream, salt, black pepper, and red pepper flakes if using. Bring the mixture to a gentle simmer and continue cooking for 2 to 3 minutes, allowing the flavors to meld and the sauce to slightly thicken.

Step 5: Sprinkle in the grated Parmesan cheese and stir continuously until the cheese is fully melted and the sauce becomes creamy and smooth.

Step 6: Return the cooked shrimp to the skillet, stirring them into the sauce. Simmer everything together for an additional 1 to 2 minutes to ensure the shrimp are heated through and infused with the creamy garlic flavor.

Step 7: Add the cooked pasta to the skillet and toss thoroughly to coat every strand in the luscious sauce. Cook for 1 minute more, warming the pasta through and marrying all the flavors.

Step 8: Remove the skillet from heat and sprinkle the dish with freshly chopped parsley for a burst of color and freshness. Serve immediately and enjoy your creamy garlic shrimp pasta.

Tips & Variations

For extra flavor, add a splash of white wine to the sauce before simmering.

Substitute shrimp with scallops or chicken breasts if preferred.

Use fresh Parmesan cheese for best melting and flavor.

If you like it spicier, increase the red pepper flakes to taste.

Reserve a little pasta water to loosen the sauce if it thickens too much.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Just thaw them completely and pat dry before cooking to ensure they sear properly and don’t release excess water.

What pasta works best for creamy shrimp sauce?

Fettuccine and linguine are ideal as their flat, wide shape holds the creamy sauce well. However, you can use other long pasta like spaghetti or even penne for a different texture.