Creamy Garlic Butter Shrimp Pasta
Juicy seared shrimp and tender fettuccine tossed in a silky garlic butter Parmesan cream sauce. A restaurant quality seafood dinner made in one skillet in just 30 minutes.
Ingredients
- 12 oz(340 g) fettuccine or linguine
- 1 lb(450 g) large shrimp, peeled deveined
- 4 tbspUnsalted Butter, divided
- 1 tbspExtra Virgin Olive Oil
- 6Garlic, minced
- 0.5 cupdry white wine or chicken broth
- 1.25 cupHeavy Cream
- 0.75 cupParmesan Cheese, freshly grated
- 0.5 tspGround Paprika
- 0.25 tspRed Pepper Flakes, optional
- 1 tspItalian Seasoning
- Salt and Pepper, to taste
- Juice of half a lemon
- 2 tbspfresh parsley, chopped
- 0.5 cupreserved pasta water
Instructions
- 1
Boil the pasta in well salted water for 1 minute less than the package directions. Reserve 1/2 cup of pasta water, then drain.
- 2
Pat the shrimp dry and toss with paprika, Italian seasoning, salt and pepper.
- 3
Heat the olive oil and 1 tablespoon butter in a large skillet over medium high heat. Cook the shrimp 1 to 2 minutes per side until pink. Transfer to a plate.
- 4
Lower the heat to medium, add the remaining 3 tablespoons butter and cook the garlic and red pepper flakes for 30 to 60 seconds until fragrant.
- 5
Pour in the wine or broth, scrape up the browned bits and simmer for 2 minutes.
- 6
Add the heavy cream and simmer gently for 3 to 4 minutes. Lower the heat and stir in the Parmesan until smooth.
- 7
Toss in the pasta, adding pasta water a little at a time until the sauce is glossy. Return the shrimp and their juices to the pan.
- 8
Stir in the lemon juice and parsley, adjust the salt and serve right away with extra Parmesan.