Description
Make a rich and flavorful shrimp pasta featuring a simple yet intense garlic butter sauce, finished with a touch of cream and lemon.
Ingredients
Scale
- 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
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 cup fresh parsley, chopped
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta water before draining.
- While the pasta cooks, season the shrimp lightly with salt and pepper.
- Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat.
- Add the shrimp to the skillet in a single layer. Cook for 1 to 2 minutes per side until pink and opaque. Do not overcook. Remove the shrimp from the skillet and set aside.
- Add the remaining 2 tablespoons of butter to the same skillet. Add the minced garlic and cook for about 1 minute until fragrant. Do not let the garlic brown.
- 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.
- Reduce the heat to low. Stir in the heavy cream, Parmesan cheese, lemon juice, and lemon zest. Stir until the sauce is smooth.
- Add the drained pasta to the skillet with the sauce. Toss to coat. If the sauce is too thick, add the reserved pasta water, a few tablespoons at a time, until you reach your desired consistency.
- Return the cooked shrimp to the skillet. Toss gently to warm through.
- Stir in the fresh parsley. Taste and adjust seasoning with salt and pepper if needed.
- Serve immediately, topped with extra grated Parmesan cheese.
Notes
- For the best flavor, use fresh garlic. If using frozen shrimp, thaw them completely and pat them very dry before cooking.
- To prevent overcooking the shrimp, remove them from the pan immediately after they turn pink. They will finish cooking when added back to the warm sauce.
- If you prefer a less creamy sauce, omit the heavy cream and use 1/2 cup of reserved pasta water instead.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4
- Sodium: 450
- Fat: 30
- Saturated Fat: 16
- Unsaturated Fat: 14
- Trans Fat: 0.5
- Carbohydrates: 65
- Fiber: 3
- Protein: 35
- Cholesterol: 220