Description
There is something magical about a bowl of Creamy Shrimp Pasta. It carries the warmth of seaside summers and the comforting embrace of family gatherings. Growing up, Sundays often meant something a little special for dinner — something that made everyone linger just a little longer around the table. That’s exactly what this dish evokes: a sense of occasion without the need for a grand event.
Whether you are preparing it to celebrate a milestone or simply to turn an ordinary evening into a memorable one, Creamy Shrimp Pasta is a plateful of love and joy. With its rich, velvety sauce clinging to tender shrimp and perfectly cooked pasta, it is impossible not to feel comforted. This dish, with roots in coastal cuisines, blends simplicity and indulgence, making it a favorite for generations.
It is especially perfect in spring and summer, when fresh herbs are abundant and lighter, seafood-based meals take center stage. Yet, it has a hearty enough soul to grace a chilly autumn table, offering that creamy, cozy feel we crave.
Ingredients
8 oz fettuccine or linguine
1 lb large shrimp, peeled and deveined
2 tbsp olive oil
2 tbsp butter
4 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup pasta water (reserved)
Salt and pepper, to taste
1 tsp paprika
1/4 tsp red pepper flakes (optional)
2 tbsp chopped fresh parsley
Lemon wedges, for serving
Instructions
1. Cook the pasta.
Bring a large pot of salted water to a boil. Cook your pasta according to package directions until al dente. Before draining, reserve about 1/4 cup of the starchy pasta water — a little trick for later. Drain and set aside.
2. Sauté the shrimp.
In a large skillet, heat olive oil over medium heat. Season the shrimp with salt, pepper, paprika, and a pinch of red pepper flakes if you like a little kick. Add the shrimp to the skillet and cook for about 1-2 minutes per side, just until they turn pink and start curling up. Remove them from the skillet and set aside.
3. Build the creamy sauce.
In the same skillet, melt butter over medium-low heat. Add the minced garlic and sauté until fragrant, about 1 minute. Slowly pour in the heavy cream, stirring to incorporate all those delicious browned bits from the shrimp.
4. Add the cheese.
Stir in the Parmesan cheese, letting it melt smoothly into the cream. If the sauce feels too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
5. Bring it all together.
Toss the cooked pasta into the skillet, gently folding it into the creamy sauce. Add the shrimp back in, along with their flavorful juices. Stir to coat everything beautifully.
6. Finish and serve.
Sprinkle with fresh parsley and a squeeze of lemon juice for brightness. Serve immediately while the sauce is silky and the shrimp are juicy.
Notes
Feel free to add a sprinkle of extra Parmesan on top or a few roasted cherry tomatoes for a pop of color and sweetness.