Creamy Garlic Butter Shrimp Pasta
Juicy seared shrimp, silky Parmesan cream sauce, and fettuccine that soaks up every drop—ready in 25 minutes for a restaurant-worthy weeknight dinner.
Equipment
- Large Skillet
- Large Pot
- Colander
- Liquid measuring cup
- Tongs
Ingredients
Shrimp and Pasta
- 1 lb large shrimp, peeled and deveined
- 12 oz fettuccine or linguine
- 1 tbsp olive oil
For the Garlic Butter Cream Sauce
- 4 tbsp unsalted butter, divided
- 6 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese (preferably grated fresh from a block)
- 1/2 cup reserved pasta water
- 1/4 tsp red pepper flakes
- 1 tsp salt, plus more to taste
- black pepper, to taste
- 2 tbsp fresh parsley, chopped
- 1/2 small lemon juiced
Instructions
- Pat the shrimp completely dry with paper towels and season both sides with salt and pepper. Heat a large skillet over medium-high heat.
- Cook the pasta in generously salted boiling water until al dente, about 10-12 minutes. Right before draining, scoop out 1/2 cup of the starchy pasta water and set it aside. Drain the pasta.
- Add 2 tablespoons of butter and the olive oil to the hot skillet. Once the butter is foamy, add the shrimp in a single layer and cook for 2-3 minutes per side until pink and just curled. Transfer to a clean plate.
- Reduce the heat to medium-low and melt the remaining 2 tablespoons butter in the same pan. Add the minced garlic and red pepper flakes and cook for about 1 minute until fragrant; do not let it brown.
- Pour in the heavy cream and bring it to a gentle simmer. Whisk in the grated Parmesan a little at a time until the sauce is smooth and glossy.
- Stir in about 1/4 cup of the reserved pasta water. The sauce will look thinner, but it will thicken as it coats the pasta; add the rest if needed.
- Add the drained pasta to the pan and toss with tongs until every strand is coated. Add the shrimp back and toss gently just until warmed through.
- Turn off the heat, squeeze in the lemon juice, and sprinkle with fresh parsley. Taste, adjust salt and pepper, and serve warm.
Notes
Pat shrimp dry before searing to get golden edges instead of steamed pale shrimp. Keep the garlic over medium-low heat so it never burns. Cream sauces can separate if boiled hard, so keep it at a gentle simmer. Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently on the stove with a splash of cream or water. For dairy-free, use dairy-free butter, full-fat canned coconut cream, and dairy-free parmesan; for gluten-free, use a brown rice and quinoa pasta blend.