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Whip up this delicious Garlic Shrimp Pasta when you're craving something speedy yet impressive. Combine a silky sauce with tons of garlic and plump shrimp on steaming pasta. You'll only need 15 minutes, but everyone will think you slaved away for hours. Great for a cozy night in or when you've got company coming.
Benefits of This Pasta Dish
Imagine juicy shrimp sautéed in garlic butter, mixed with velvety sauce and noodles - it's absolutely mouthwatering! I created this dish by combining some leftover cream with garlic-infused pasta and shrimp, and the results were fantastic. It's not as heavy as what you'd get at a restaurant but doesn't skimp on taste. Try it for your next family supper or romantic evening at home.
Ingredients List
- Linguine: Feel free to swap for your favorite pasta
- Olive Oil: To sauté your seafood
- Butter: Adds richness to everything
- Shrimp: Already peeled and deveined
- Salt and Pepper: Season to your preference
- Old Bay: Not necessary but adds nice flavor
- Garlic: Nothing beats freshly minced
- Heavy Cream: Creates that luxurious texture
- Parmesan: Grab a block and grate it yourself
- Parsley: Brightens up the finished dish
How To Make Garlic Shrimp Pasta
- Boil Your Pasta:
- Get a large pot of salted water boiling. Drop in your pasta and cook until al dente. Remember to keep a cup of that starchy cooking water before draining.
- Prepare The Shrimp:
- Melt butter with oil in a large skillet over medium heat. Once bubbly, add your shrimp and season with salt, pepper, and Old Bay if you're using it. Cook just until they turn pink and opaque.
- Create Your Sauce:
- Remove shrimp and add another pat of butter to the pan. Toss in your minced garlic and cook for about 30 seconds until fragrant. Pour in the cream and scrape up all those flavorful bits from the bottom.
- Incorporate The Cheese:
- Mix in your parmesan until melted. If the sauce seems too thick, splash in some of that reserved pasta water. Give it a taste and add more seasoning if needed.
- Combine Everything:
- Add the pasta to your sauce, then return the shrimp to the pan. Stir everything together until well coated and heated through.
- Garnish And Serve:
- Top with chopped fresh parsley and bring it to the table while still hot.
Elevated Home Cooking
This isn't your everyday pasta dish - it's got that wow factor. Take a few basic ingredients and watch them transform into something that seems fancy but was actually super easy. The luscious sauce and flavor-packed shrimp will have everyone wanting more, without leaving you stuffed and uncomfortable like restaurant versions often do.
Selecting Quality Shrimp
Go for frozen raw shrimp that's already peeled to cut down on prep work. Fresh works wonderfully too if you don't mind cleaning them yourself. The size isn't critical - just watch your cooking time to avoid toughness. You can even use pre-cooked shrimp in a pinch, but only add them at the final stage so they don't become chewy.
Perfecting Your Sauce
Heavy cream gives you the richest results - it naturally thickens as it reduces. Don't forget that pasta cooking water before draining - it's the secret to a silky sauce that clings to every strand. The cheese adds body too. Want something a bit lighter? Try half and half instead, though it won't deliver quite the same luxurious texture.
Pasta Cooking Tips
Keep your pasta slightly firm since it'll continue cooking in the hot sauce. That reserved cooking water is truly magical - it creates a creamy emulsion and helps the sauce stick perfectly. Make sure you toss the pasta thoroughly in the sauce so it can absorb all those amazing flavors.
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Perfect Pairings
Toss together a simple green salad as a side to complete your meal. Got some crusty bread? Bring it along to mop up that amazing sauce. Roasted veggies make a great addition if you want something heartier. The creamy garlic goodness makes just about anything taste better when served alongside.
Frequently Asked Questions
- → Got cooked shrimp?
Just warm em up last. Don't cook long though. Watch they don't get tough. Add right at end. Still tastes good.
- → What pasta's best?
Long thin kinds work. Flat ones hold sauce. Round ones good too. Fresh cooks faster. Just cook it right.
- → Want less rich?
Use less cream. Save pasta water. Mix them both in. Sauce gets silky. Still stays good.
- → Adding more stuff?
Green things work great. Tomatoes pop nice. Cut em small though. Cook quick with shrimp. Don't add wet stuff.
- → Saving some food?
Box it up tight. Good three days cold. Heat real slow. Add splash milk. Stir while warm.
- → Getting too dry?
Keep pasta water. Add bit by bit. Less heat helps too. Sauce thins nice. Easy fix quick.
- → Taking it places?
Pack sauce separate. Cook pasta there. Take extra cream. Heat up slow. Mix just before eat.
- → Need it faster?
Buy peeled shrimp. Have stuff ready. Boil pasta first. Chop quick, cook fast. Still tastes fresh.
- → Making big batch?
Double works fine. Need bigger pan. More sauce maybe. Watch cooking time. Don't crowd shrimp.
- → Want more kick?
Add red pepper. More black pepper. Fresh garlic loads. Even wine helps. Lemon wakes it up.
- → Shrimp not pink?
Cook bit longer. Keep heat medium. Don't crowd pan. Cut to check one. They curl when done.
- → Pasta too soft?
Cook less time. Save some water. Finish in sauce. Test it lots. Al dente's best.
Conclusion
Like this? Try butter shrimp next. Or make hot tomato shrimp. Both quick and good.