Description
A fast and flavorful shrimp pasta dish featuring a rich, buttery cream sauce with garlic and lemon, perfect for a cozy dinner for two in under 25 minutes.
Ingredients
Scale
- 8 ounces (225g) large shrimp, peeled and deveined (fresh or thawed frozen)
- 6 ounces (170g) fettuccine or linguine pasta
- 3 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1/2 cup (120ml) heavy cream
- 1/3 cup (30g) freshly grated Parmesan cheese
- 1 tablespoon fresh squeezed lemon juice
- 2 tablespoons chopped fresh flat-leaf parsley
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add 6 ounces (170g) of fettuccine or linguine and cook according to package instructions until al dente (usually 9-11 minutes). Reserve ½ cup (120ml) of pasta water before draining.
- While pasta cooks, pat shrimp dry with paper towels. Season lightly with salt and pepper.
- Heat 1 tablespoon of unsalted butter in a large skillet over medium-high heat. Add minced garlic and cook for about 30 seconds until fragrant, avoiding browning.
- Add shrimp in a single layer and cook 2 minutes per side until pink and opaque. Remove shrimp from pan and set aside.
- Lower heat to medium and add 2 tablespoons of butter to the skillet. Once melted, pour in ½ cup (120ml) heavy cream. Stir gently and let simmer for 2-3 minutes until slightly thickened.
- Add grated Parmesan cheese and stir until melted and smooth. If sauce is too thick, add reserved pasta water a tablespoon at a time to loosen.
- Return shrimp to the skillet and toss to coat in the sauce. Add cooked pasta and gently toss until fully coated.
- Squeeze fresh lemon juice over the top and mix. Taste and adjust seasoning with salt and pepper as needed.
- Remove from heat and sprinkle chopped fresh parsley. Serve immediately.
Notes
Do not overcook shrimp to avoid rubbery texture. Use reserved pasta water to adjust sauce consistency. Add red pepper flakes with garlic for a spicy kick. For gluten-free, substitute pasta with gluten-free linguine or spiralized zucchini. For dairy-free, use vegan butter and coconut cream.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (half of t
- Calories: 575
- Sugar: 2
- Sodium: 400
- Fat: 28
- Saturated Fat: 16
- Carbohydrates: 45
- Fiber: 2
- Protein: 35
Keywords: shrimp pasta, creamy garlic butter sauce, quick dinner, easy shrimp recipe, pasta for two, weeknight meal