Garlic Cream Pasta with Shrimp

This Garlic Cream Pasta with Shrimp is a luxurious yet simple dish that's bursting with flavor. Juicy shrimp are seasoned and sautéed in butter and olive oil, then removed to make way for a creamy garlic sauce. With rich heavy cream, Parmesan cheese, and the same blend of spices from the shrimp, the sauce is both savory and satisfying. Fresh parsley brightens up the dish and a dash of pasta water helps the sauce cling to every bite. Finished with more cheese and herbs, it's a restaurant-quality meal you can make at home in minutes.

Author: These Carbs Don't Count

Category: Pasta

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 3 plates

Calories: 1,467 kcal per serving

Ingredients

½ pound - pasta
⅛ - Salt
2 tablespoon - butter
⅛ Dash - olive oil
1 pound - raw deveined shrimp
½ teaspoon - paprika
1 teaspoon - salt
⅛ - Black pepper
½ teaspoon - garlic powder
½ teaspoon - onion powder
½ teaspoon - dried parsley
2 tablespoon - butter
3 cloves - garlic
1 ½ cup - heavy cream
¾ cup - Parmesan cheese
⅛ Handful - fresh parsley
⅛ - Reserved pasta water

Instructions

Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water and drain the rest.
Season shrimp with paprika, salt, pepper, garlic powder, onion powder, and dried parsley.
In a large skillet over medium heat, melt 2 tbsp butter with a dash of olive oil.
Add seasoned shrimp and cook for a few minutes on each side until fully cooked. Remove shrimp and set aside.
In the same skillet, melt 2 tbsp butter and add minced garlic. Cook until fragrant.
Pour in heavy cream and stir. Bring to a gentle simmer.
Season with the same spices used on the shrimp.
Add cooked pasta and a splash of reserved pasta water. Stir and let cook together for a few minutes.
Add cooked shrimp back to the pan along with Parmesan cheese and fresh parsley.
Mix everything together until creamy and well combined. Top with more Parmesan and parsley before serving.