Print

Garlic Butter Shrimp Pasta with Cream Sauce

Close-up of Garlic Butter Shrimp Pasta with Cream Sauce, topped with parsley.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a rich, restaurant-style shrimp pasta featuring shrimp cooked in garlic butter and tossed in a smooth cream sauce.

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 (optional)
  • 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
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 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.
  2. While the pasta cooks, season the shrimp lightly with salt and pepper.
  3. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the shrimp and cook for 1-2 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside.
  4. Add the remaining 3 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.
  5. If using, pour in the white wine 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. Let the sauce simmer gently for 3-4 minutes until it starts to thicken slightly.
  7. Remove the skillet from the heat. Stir in the Parmesan cheese until the sauce is smooth. Add the lemon juice.
  8. 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.
  9. Return the cooked shrimp to the skillet. Toss gently to combine and heat through.
  10. Stir in the fresh parsley. Serve immediately with extra Parmesan cheese on top.

Notes

  • To prevent the garlic from burning, keep the heat at medium-low when sautéing it.
  • Use fresh shrimp for the best texture and flavor.
  • If you skip the wine, substitute it with an equal amount of chicken broth or reserved pasta water.

Nutrition

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