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Creamy Garlic Butter Shrimp Pasta

A close-up of rich Garlic Butter Shrimp Pasta with Cream Sauce, topped with parsley and Parmesan cheese.
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Make this rich and flavorful shrimp pasta featuring a sauce made from garlic, butter, and heavy cream. This recipe is quick enough for a weeknight but elegant for guests.

Ingredients

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  • 1 pound linguine or fettuccine pasta
  • 1 pound large shrimp, peeled and deveined
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine or chicken broth
  • 1 1/2 cups heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon lemon juice
  • Salt and black pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta water before draining. Set the drained pasta aside.
  2. Season the shrimp lightly with salt and pepper.
  3. Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the shrimp and cook for 1 to 2 minutes per side until pink and just cooked through. Remove the shrimp from the skillet and set aside.
  4. Add the remaining 2 tablespoons of butter to the same skillet. Add the minced garlic and cook for about 30 seconds until fragrant. Do not let the garlic brown.
  5. Pour in the white wine or broth and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
  6. Reduce the heat to low. Stir in the heavy cream and let it warm through for 2 minutes. Do not let the sauce boil rapidly.
  7. Stir in the Parmesan cheese until the sauce is smooth. If the sauce is too thick, add a few tablespoons of the reserved pasta water until you reach your desired consistency.
  8. Stir in the lemon juice, salt, and pepper.
  9. Return the cooked shrimp and the drained pasta to the skillet. Toss everything gently to coat the pasta and shrimp evenly with the sauce.
  10. Stir in the fresh parsley. Serve immediately with extra Parmesan cheese on top.

Notes

  • For the best shrimp texture, cook them quickly and remove them from the pan before making the sauce to prevent overcooking.
  • Use fresh Parmesan cheese grated from a block for the smoothest sauce consistency.
  • If you prefer a tangier sauce, increase the lemon juice slightly.

Nutrition

Find it online: https://tastytribune.com/garlic-butter-shrimp-pasta-with-cream-sauce/