I Can’t Stop Eating This Shrimp Pasta
This creamy shrimp pasta combines tender seafood, comforting noodles, and rich sauce for an easy family dinner everyone requests repeatedly.
Equipment
- Large Pot
- Mixing bowl
- Large Skillet
- Colander
- Wooden Spoon
- Tray
- Freezer
Ingredients
Shrimp Pasta
- 12 ounces fettuccine pasta cooked al dente
- 1 pound large shrimp peeled and cleaned
- 1 tablespoon olive oil for sautéing
- 2 tablespoons butter adds richness
- 3 cloves garlic minced finely
- 1 cup heavy cream room temperature
- 0.5 cup parmesan cheese freshly grated
- 0.5 teaspoon salt adjust to taste
- 0.25 teaspoon black pepper freshly ground
- 0.25 teaspoon red pepper flakes optional heat
For Garnish
- 2 tablespoons fresh parsley chopped
- 1 piece lemon cut into wedges
Instructions
- Cook pasta until tender with slight bite, then drain while reserving some pasta water.
- Heat olive oil and butter in a skillet until melted and lightly bubbling.
- Add shrimp and cook briefly until pink, juicy, and lightly golden outside.
- Stir garlic into the skillet until fragrant without letting it brown too much.
- Pour heavy cream into the skillet and stir until smooth and creamy.
- Add parmesan cheese, salt, pepper, and chili flakes until sauce thickens gently.
- Toss cooked pasta into the sauce carefully until evenly coated and silky textured.
- Serve warm with parsley and fresh lemon wedges for extra brightness and flavor.
Notes
Cook shrimp quickly for softer juicy texture or slightly longer for firmer bites. Freeze sauce separately from pasta for better reheating later. Toss noodles gently to prevent breaking during assembly. Customize flavors with spinach, mushrooms, or extra chili flakes. Store leftovers refrigerated and reheat slowly with cream or broth for smoother texture.