Garlic Parmesan Shrimp Pasta

$For Garlic Parmesan Shrimp Pasta, you will need: - 8 ounces linguine or spaghetti - 1 pound large shrimp, peeled and deveined - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 teaspoon red pepper flakes (adjust to taste) - 1 cup heavy cream - 1 cup grated Parmesan cheese - Salt and pepper to taste - 2 tablespoons fresh parsley, chopped (for garnish) - Zest of 1 lemon These ingredients create a rich, creamy dish packed with flavor. The shrimp adds protein, while the pasta provides a comforting base. The garlic and cheese bring it all together. You can swap linguine or spaghetti for other pasta types like fettuccine or penne. If you want a lighter option, use whole wheat or gluten-free pasta. For cream, you can use half-and-half or a plant-based cream for a dairy-free version. If you don't have Parmesan, try Pecorino Romano or nutritional yeast for a vegan alternative. Fresh shrimp offers the best flavor and texture. However, frozen shrimp works well too and is often more convenient. Just make sure to thaw it properly before cooking. You can do this by placing the shrimp in the fridge overnight or running it under cold water for a few minutes. Both types will yield delicious results in your Garlic Parmesan Shrimp Pasta. {{ingredient_image_1}} Start by boiling water in a large pot. Add a pinch of salt to the water. Once it boils, add 8 ounces of linguine or spaghetti. Cook it according to the package instructions until it is al dente. Al dente means the pasta is soft but still firm. Reserve 1 cup of the pasta water. This water helps to adjust the sauce later. Drain the pasta and set it aside. Next, grab a large skillet and place it on medium heat. Add 4 tablespoons of unsalted butter and let it melt. Once the butter is melted, add 4 cloves of minced garlic. Sauté the garlic for 1-2 minutes. You want it to smell great but not burn. After that, add 1 pound of large shrimp. Season the shrimp with salt, pepper, and 1 teaspoon of red pepper flakes. Cook the shrimp for about 2-3 minutes on each side. The shrimp should turn pink and opaque. Once cooked, remove the shrimp from the skillet and set it aside. In the same skillet, pour in 1 cup of heavy cream. Bring it to a gentle simmer. Then, gradually whisk in 1 cup of grated Parmesan cheese. Keep whisking until the cheese melts and the sauce is smooth. If the sauce is too thick, you can add some of the reserved pasta water. Now, add the cooked pasta to the skillet. Toss it well to coat in the sauce. Stir in the lemon zest and the cooked shrimp. Heat everything through for a few minutes. Taste and adjust the seasoning with salt and pepper if you need to. To get the sauce just right, start with heavy cream. This cream gives a rich, thick base. If your sauce is too thick, add a bit of the reserved pasta water. Start with a tablespoon at a time. Mix it well and see if it’s the right texture. You want a creamy sauce that coats the pasta nicely, not too runny or thick. Shrimp cooks fast. Keep an eye on it while it’s in the pan. Cook the shrimp for only 2-3 minutes on each side. It’s done when it turns pink and opaque. If you overcook it, shrimp gets rubbery and tough. If you’re unsure, take one out and cut it in half. It should look white and firm. This recipe serves four. I suggest one cup of pasta per person. If you want a lighter meal, add a side salad. A simple green salad with lemon vinaigrette works great. You can also serve garlic bread on the side for a nice touch. The bread soaks up the sauce and adds crunch. Enjoy your meal with a glass of white wine or sparkling water. Pro Tips Perfect Pasta: Always cook pasta al dente for the best texture. It should be firm to the bite, especially since it will continue to cook slightly in the sauce. Fresh Shrimp: Use the freshest shrimp you can find for optimal flavor. If using frozen shrimp, ensure they are fully thawed before cooking. Adjust the Heat: Customize the level of spiciness by adjusting the amount of red pepper flakes based on your taste preference. Lemon Zest Boost: The zest of the lemon enhances the dish’s flavor profile. Make sure to add it at the end to preserve its fresh aroma. {{image_2}} You can easily boost this dish with veggies. Adding spinach makes it fresh and healthy. Toss in a few handfuls while you cook the shrimp. The heat will wilt the spinach quickly. Sun-dried tomatoes also add a rich flavor. Chop them up and mix them in with the cream. This adds sweetness and color to your plate. If you like heat, increase the red pepper flakes. Add an extra teaspoon for a spicy kick. You can also use fresh chopped jalapeños. These add a fresh flavor and a lot of heat. For a different twist, try a splash of hot sauce. It can change the whole taste of the dish while keeping it creamy. While Parmesan is classic, there are other cheese options. Try using Pecorino Romano for a saltier taste. This cheese adds sharpness and richness. For a milder flavor, mozzarella works well too. It melts creamy and smooth. You can also mix in some ricotta for a luscious touch. These variations keep the dish exciting and allow you to explore new tastes. To keep your Garlic Parmesan Shrimp Pasta fresh, store it in an airtight container. This helps prevent moisture loss. Let the pasta cool before sealing. It tastes best if used within three days. If you need to store it for longer, consider freezing. When reheating, use a skillet over low heat. Add a splash of water or cream to keep it moist. Stir often to heat evenly. This will help the sauce stay creamy and delicious. Avoid using a microwave, as it can dry out the pasta. You can freeze Garlic Parmesan Shrimp Pasta for later meals. Divide it into portions and store in freezer-safe bags. Squeeze out as much air as possible to prevent freezer burn. When ready to eat, thaw it overnight in the fridge. Reheat slowly in a skillet for the best taste. Yes, you can prepare Garlic Parmesan Shrimp Pasta ahead of time. Cook the pasta and shrimp, but keep them separate. Store the pasta in the fridge in a sealed container. You can do the same with the shrimp. When you are ready to eat, heat the shrimp and mix with the pasta and sauce. This way, your dish stays fresh and tasty. If you need a substitute for heavy cream, use half-and-half or whole milk. You can also make a mix of milk and butter. For a dairy-free option, try coconut cream or cashew cream. These options will change the flavor a bit but will still make a nice sauce. To make Garlic Parmesan Shrimp Pasta gluten-free, choose gluten-free pasta. Many brands offer good options that cook well. You can find gluten-free linguine or spaghetti at the store. Just watch the cooking time, as it may differ from regular pasta. This way, you can enjoy this dish without gluten. This blog post covered the key ingredients for Garlic Parmesan Shrimp Pasta and how to prep them. I detailed step-by-step instructions and tips to avoid common mistakes. You learned about tasty variations and how to store leftovers. This dish is simple yet full of flavor. With a few swaps and some tricks, you can make it your own. Enjoy creating your perfect Garlic Parmesan Shrimp Pasta!$

Garlic Parmesan Shrimp Pasta

A creamy and flavorful pasta dish featuring shrimp, garlic, and Parmesan cheese.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 4

Calories 600 kcal

Ingredients

8 ounces linguine or spaghetti
1 pound large shrimp, peeled and deveined
4 tablespoons unsalted butter
4 cloves garlic, minced
1 teaspoon red pepper flakes
1 cup heavy cream
1 cup grated Parmesan cheese
to taste Salt and pepper
2 tablespoons fresh parsley, chopped
1 lemon Zest of

Instructions

Cook the linguine or spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for about 1-2 minutes until fragrant. Be careful not to burn it.
Add the shrimp to the skillet and season with salt, pepper, and red pepper flakes. Cook for about 2-3 minutes on each side until the shrimp turns pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, pour in the heavy cream and bring to a simmer. Gradually whisk in the Parmesan cheese until melted and the sauce is smooth.
Add the cooked pasta to the skillet and toss to coat in the sauce, adding reserved pasta water as needed to achieve desired sauce consistency.
Stir in the lemon zest and the cooked shrimp until everything is heated through. Adjust seasoning with salt and pepper as necessary.
Garnish with fresh parsley before serving.

Notes

Adjust red pepper flakes to taste for desired spiciness.

Keyword creamy, garlic, Parmesan, pasta, shrimp