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- 8 oz. fettuccine pasta - 1 lb. large shrimp, peeled and deveined - 4 cloves garlic, finely minced - 1 cup heavy cream - 1 cup chicken or vegetable broth - 1/2 cup freshly grated Parmesan cheese - 2 tablespoons olive oil - 1 tablespoon unsalted butter - 1 teaspoon smoked paprika - Salt and freshly cracked black pepper to taste - Fresh parsley, finely chopped (for garnishing) - Zest of 1 lemon When measuring ingredients, precision matters. Use a kitchen scale for shrimp. This helps ensure you have the right amount. For pasta, measure dry weight for accuracy. Fresh Parmesan cheese melts best, so grate it fresh. Heavy cream makes the sauce rich. If you want a lighter dish, you can use half-and-half. Keep your garlic finely minced for even flavor. Fresh parsley adds a nice touch, so chop it finely. You can swap fettuccine for spaghetti or penne if you prefer. For the shrimp, you can use scallops or chicken if you like. If you need a dairy-free option, try coconut cream instead of heavy cream. For a more robust flavor, use smoked sea salt instead of regular salt. If you don’t have lemon, use lime zest for a different zing. {{ingredient_image_2}} Start by boiling a large pot of salted water. Add 8 oz. of fettuccine pasta. Cook it until it feels firm but tender, about 8-10 minutes. Drain the pasta but keep 1/2 cup of the water. Set the pasta aside. In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter over medium heat. Once the oil is hot, add 4 cloves of finely minced garlic. Stir it for about 1 minute. You want it fragrant, not brown. Now, add 1 lb. of peeled and deveined shrimp to the skillet. Season them with 1 teaspoon of smoked paprika, salt, and freshly cracked black pepper. Cook the shrimp for 2-3 minutes, flipping them halfway. They should turn pink and opaque. Remove them from the skillet and set aside. In the same skillet, pour in 1 cup of chicken or vegetable broth. Bring it to a gentle simmer. Let it cook for about 2 minutes to mix the flavors well. Lower the heat and stir in 1 cup of heavy cream. Let it simmer for 3-4 minutes. This thickens the sauce a bit. Next, add 1/2 cup of freshly grated Parmesan cheese. Stir until it melts into a smooth sauce. If it’s too thick, add some reserved pasta water until it feels right. Return the cooked fettuccine and shrimp to the skillet. Toss everything together gently. Add the zest of 1 lemon, mixing well. Taste and adjust the salt and pepper if needed. Serve hot in deep bowls. Garnish with chopped parsley and extra Parmesan. Enjoy your creamy garlic shrimp pasta! To cook shrimp well, start with fresh or thawed shrimp. Rinse them under cool water. Dry them with a paper towel. This helps them sear nicely. Heat your skillet over medium heat. Add olive oil and butter. Once hot, add the shrimp. Cook for 2-3 minutes until they turn pink. Flip them halfway through for even cooking. Do not overcook, or they will become rubbery. To get a thick sauce, do not rush the simmering. After adding cream to the skillet, lower the heat. Allow the sauce to cook for 3-4 minutes. Stir occasionally to prevent sticking. If the sauce is too thick, add reserved pasta water. This adds creaminess without making it too heavy. Stir until you reach the right consistency. To boost the flavor, use fresh ingredients. Fresh garlic gives a strong taste. Smoked paprika adds a hint of smokiness. Do not forget the lemon zest! It brightens up the dish. Taste the sauce before serving. Adjust salt and pepper as needed. Fresh parsley adds color and freshness to the final dish. Pro Tips Perfectly Cooked Pasta: Always cook your pasta al dente to maintain a firm texture that holds up well in the creamy sauce. Fresh Shrimp: Use fresh or thawed shrimp for the best flavor and texture; frozen shrimp can become rubbery if overcooked. Adjusting the Sauce: If the sauce is too thick, gradually add reserved pasta water until you achieve your desired consistency. Enhanced Flavor: Don’t skip the lemon zest; it brightens the dish and adds a refreshing contrast to the creamy sauce. {{image_4}} You can add vegetables to your creamy garlic shrimp pasta. Consider using fresh spinach, cherry tomatoes, or zucchini. For spinach, add it to the skillet just before the shrimp. It wilts quickly and adds color and nutrients. Cherry tomatoes can roast alongside the garlic, adding sweetness. If you choose zucchini, slice it thinly and sauté until tender. Adding vegetables boosts flavor and nutrition. Fettuccine is great, but you can switch to other types. Try linguine, spaghetti, or penne. Each pasta type brings a new texture. For a gluten-free option, use rice noodles or gluten-free pasta. Cooking times may differ, so check package instructions. Whichever pasta you choose, the creamy sauce will coat it perfectly. You can change the sauce flavor easily. For a spicy kick, add red pepper flakes when cooking the garlic. If you want a tangy twist, mix in a splash of white wine with the broth. You can also use different herbs, like basil or thyme, for new tastes. Experimenting with lemon juice or zest can brighten the dish. Each change can create a unique meal you’ll love. To store leftovers, first let the pasta cool to room temperature. Place it in an airtight container. It is best to keep the shrimp and pasta together. This way, the flavors stay rich. Store in the fridge for up to three days. If you want to keep it longer, consider freezing. When reheating, you have a couple of options. You can use the microwave or the stove. For the microwave, place the pasta in a bowl. Add a splash of water or broth. Heat in short bursts until warm. For the stove, put the pasta in a pan over low heat. Stir often to prevent burning. Add a bit of cream or broth if it seems dry. If you want to freeze this dish, it works well. Place the cooled pasta in a freezer-safe container. Make sure to remove as much air as possible. It can be frozen for up to two months. When ready to eat, thaw in the fridge overnight. Reheat as mentioned above, ensuring it is heated through. Yes, you can use frozen shrimp. Just thaw them first. Place the shrimp in cold water for about 15 minutes. Make sure they are peeled and deveined before cooking. Fettuccine is the best pasta for this dish. Its wide shape holds the creamy sauce well. You can also use linguine or spaghetti if you prefer. To make this recipe gluten-free, use gluten-free pasta. Many brands offer great options that taste good. Check the package for cooking times. Yes, you can use cheese alternatives like nutritional yeast or vegan cheese. These options work well to keep the dish creamy without dairy. Good side dishes include garlic bread, a fresh salad, or steamed vegetables. These options balance the richness of the pasta and add freshness to your meal. This post covered everything you need to make creamy garlic shrimp pasta. We listed the ingredients, shared cooking steps, and offered helpful tips. You can try various pasta, add veggies, or even modify the sauce for your taste. Remember to store leftovers properly and try out the FAQs for common questions. Cooking can be fun and easy with the right guidance. Enjoy your dish and happy cooking!

Creamy Garlic Shrimp Pasta

A delicious and creamy pasta dish featuring shrimp and garlic, perfect for a quick weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 8 oz. fettuccine pasta
  • 1 lb. large shrimp, peeled and deveined
  • 4 cloves garlic, finely minced
  • 1 cup heavy cream
  • 1 cup chicken or vegetable broth
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 teaspoon smoked paprika
  • to taste salt and freshly cracked black pepper
  • to taste fresh parsley, finely chopped (for garnishing)
  • 1 zest of lemon

Instructions
 

  • Begin by bringing a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water for later use. Set aside the drained pasta.
  • In a large skillet, heat the olive oil and butter over medium heat. Once hot, add the minced garlic and sauté for about 1 minute, stirring frequently, until it becomes fragrant but be careful not to let it brown or burn.
  • Add the peeled and deveined shrimp to the skillet. Sprinkle with smoked paprika, salt, and pepper. Cook for approximately 2-3 minutes, flipping the shrimp halfway through, until they turn pink and opaque. Once cooked, remove the shrimp from the skillet and set aside.
  • In the same skillet, pour in the chicken or vegetable broth. Bring it to a gentle simmer and let it cook for about 2 minutes to allow the flavors to meld.
  • Lower the heat slightly and pour in the heavy cream, stirring gently to combine. Allow the mixture to simmer for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
  • Stir in the freshly grated Parmesan cheese, mixing well until it is fully melted and the sauce is smooth. If you find the sauce is too thick, gradually add some of the reserved pasta water until you reach your desired consistency.
  • Return the cooked fettuccine and the sautéed shrimp back to the skillet, tossing everything gently to ensure the pasta and shrimp are well coated in the creamy sauce.
  • Add the lemon zest to the pasta and give it a final gentle mix. Taste the dish, adding more salt and pepper as necessary to enhance the flavors.
  • Plate the pasta hot, garnishing with a generous amount of chopped parsley for a fresh touch.

Notes

Serve the creamy pasta in deep bowls, and sprinkle with additional Parmesan cheese and chopped parsley. For a zesty touch, include a lemon wedge on the side.
Keyword creamy, garlic, pasta, quick meal, shrimp