Ohhh yes 😍—creamy shrimp pasta is indulgent, elegant, and way easier than it looks. Here’s a foolproof version:
Creamy Shrimp Pasta
Ingredients (serves 4)
- 12 oz pasta (fettuccine, linguine, or penne)
- 1 lb large shrimp, peeled & deveined
- Salt & black pepper
- 1 tsp paprika or Old Bay
- 2 tbsp olive oil or butter
Sauce
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Optional: pinch red pepper flakes
Finish
- Fresh parsley, chopped
- Lemon juice (½ lemon)
Instructions
1. Cook Pasta
- Boil pasta in salted water according to package directions. Drain and reserve ½ cup pasta water.
2. Cook Shrimp
- Season shrimp with salt, pepper, and paprika.
- Heat oil/butter in a skillet over medium-high heat.
- Cook shrimp 1–2 minutes per side until just pink. Remove and set aside.
3. Make Creamy Sauce
- In the same skillet, melt butter. Add garlic and cook 30 seconds until fragrant.
- Stir in heavy cream, chicken broth, Parmesan, and Italian seasoning.
- Simmer 3–5 minutes, stirring, until slightly thickened.
- If sauce is too thick, loosen with reserved pasta water.
4. Combine
- Add cooked pasta and shrimp to the sauce. Toss to coat.
- Finish with parsley and a squeeze of lemon.
Pro Tips
- Don’t overcook shrimp: they go from perfect → rubbery fast.
- Extra cheesy: stir in another ¼ cup Parmesan at the end.
- Extra garlicky: add roasted garlic or garlic powder for depth.
- Creamy but light: swap half cream for whole milk; add a little flour to thicken.
If you want, I can give a “restaurant-style” version with wine + sun-dried tomatoes + a touch of spice that will blow your mind 😏.
Do you want me to do that?
