Garlic Shrimp Pasta is a sublime exercise in elegant simplicity, a restaurant-quality dish that conjures immense flavor from a handful of humble ingredients and comes together in less time than it takes to boil water. This recipe is a masterclass in building a luxurious, creamy pan sauce that clings to every strand of pasta, featuring plump, succulent shrimp bathed in a velvety emulsion of garlic-infused olive oil, white wine, cream, and Parmesan. The magic begins with the shrimp, quickly seared to a delicate pink perfection in a hot skillet, leaving behind a treasure of flavorful fond. Into this base, a generous amount of minced garlic is sautéed just until fragrant, its pungency mellowing into a sweet, nutty backbone for the entire dish. The sauce is then built layer by layer in the same pan, deglazing with broth and cream, and finished with a mound of grated Parmesan that melts into a rich, cohesive blanket.
The brilliance of this recipe lies in its impeccable timing and technique, ensuring each component shines. Cooking the shrimp first and setting them aside prevents overcooking, guaranteeing they remain tender and juicy when returned to the dish at the end. The reserved pasta water is the secret weapon—its starchy content helps emulsify the sauce, allowing it to coat the pasta in a glossy, clingy sheath rather than a greasy pool. A final brightening splash of fresh lemon juice and a shower of parsley cut through the richness, adding necessary acidity and freshness that elevates the dish from simply rich to perfectly balanced. This is a meal that feels indulgent and special, yet is deceptively straightforward to execute, proving that the most impressive dinners often arise from the most focused and respectful treatment of a few excellent ingredients.
Why You’ll Love This Recipe:
- Restaurant-Quality in 30 Minutes: Achieves a luxuriously creamy, complex sauce with minimal effort and time.
- Perfectly Cooked, Juicy Shrimp: The quick sear-and-remove method guarantees shrimp that are tender, not rubbery.
- Creamy, Garlic-Infused Sauce: A velvety, Parmesano-Reggiano enriched sauce that perfectly coats every strand of pasta.
- Balanced & Bright Flavors: The lemon juice and fresh parsley add a crucial burst of acidity and freshness that balances the rich sauce.
- One-Pan Wonder (Plus Pot for Pasta): The sauce builds in the same skillet used to cook the shrimp, maximizing flavor and minimizing cleanup.
Ingredients:
For the Pasta & Shrimp:
12 ounces (340g) spaghetti, linguine, or fettuccine
1 pound (450g) large raw shrimp (16/20 or 21/25 count), peeled, deveined, tails removed
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked or sweet paprika
1/4 teaspoon red pepper flakes (optional)
2 tablespoons olive oil
For the Garlic Cream Sauce:
2 tablespoons unsalted butter
6 cloves garlic, finely minced or pressed
1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc) or chicken broth
1 cup heavy cream or half-and-half
1 cup (about 100g) freshly grated Parmigiano-Reggiano cheese, plus more for serving
1/4 cup reserved pasta cooking water
Juice of 1/2 medium lemon (about 1-2 tablespoons)
1/4 cup fresh Italian parsley, finely chopped
Instructions:
Step 1: Cook the Pasta
Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, scoop out and reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
Step 2: Season and Sear the Shrimp
Pat the shrimp very dry with paper towels. In a bowl, toss them with salt, black pepper, paprika, and red pepper flakes. In a large skillet or Dutch oven, heat the 2 tablespoons of olive oil over medium-high heat until shimmering. Add the shrimp in a single layer and cook for 1-2 minutes per side, until just pink and opaque. Transfer the shrimp to a clean plate immediately.
Step 3: Build the Sauce
Reduce the heat to medium. In the same skillet, melt the butter. Add the minced garlic and cook, stirring constantly, for 30-60 seconds until fragrant but not browned. Pour in the white wine (or broth) to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until reduced by half.
Step 4: Finish the Cream Sauce
Stir in the heavy cream and bring to a gentle simmer. Let it cook for 2-3 minutes to thicken slightly. Reduce the heat to low. Gradually whisk in the grated Parmesan cheese until fully melted and the sauce is smooth.
Step 5: Combine Pasta and Sauce
Add the drained pasta directly to the skillet with the sauce. Toss vigorously, adding the reserved pasta water a few tablespoons at a time until the sauce reaches a silky, clinging consistency. You may not need all the water.
Step 6: Final Assembly
Return the cooked shrimp and any accumulated juices to the skillet. Gently toss to combine and heat the shrimp through, about 1 minute. Remove from heat. Stir in the fresh lemon juice and chopped parsley.
Step 7: Serve Immediately
Divide among warm plates or bowls. Garnish with additional Parmesan cheese, a crack of black pepper, and a sprinkle of parsley. Serve immediately.
Tips:
- Prep Everything First (Mise en Place): This dish comes together fast. Have all ingredients measured, chopped, and ready before you start cooking.
- Don’t Overcook the Shrimp: They cook in just 2-4 minutes total. Remove them as soon as they turn pink and opaque to prevent toughness.
- Freshly Grate Your Cheese: Pre-grated Parmesan contains anti-caking agents and won’t melt as smoothly into the sauce.
- Reserve Pasta Water: The starchy water is essential for adjusting the sauce’s consistency and helping it adhere to the pasta.
- Adjust Creaminess: For a lighter sauce, use half-and-half. For an extra rich sauce, use all heavy cream.
Storage Options:
- Refrigerator: Store leftovers in an airtight container for up to 2 days. Note that the pasta will continue to absorb the sauce.
- Reheating: Reheat gently in a skillet over low heat with a splash of cream, broth, or water to loosen the sauce. The microwave may cause the sauce to separate.
- Freezing: Not recommended. The dairy-based sauce may separate upon thawing, and the shrimp can become rubbery.
- Make-Ahead: You can peel and devein the shrimp and make the lemon-parsley garnish a day ahead. The sauce is best made fresh.
Garlic Shrimp Pasta is the epitome of quick, elegant, and deeply satisfying cooking. It’s a recipe that delivers sophistication on a weeknight timeline, a dish sure to impress both family and guests with its harmonious blend of briny seafood, pungent garlic, and luxurious cream.
