Creamy Garlic Parmesan Shrimp Pasta (Print Version)
Buttery shrimp, velvety cream, and parmesan tossed with fettuccine for a comforting, flavor-packed meal.
# Ingredients:
→ Pasta
01 -
8 ounces fettuccine or linguine
→ Seafood
02 -
12 to 15 large shrimp, peeled and deveined
→ Sauce Base
03 -
2 tablespoons unsalted butter
04 -
1 tablespoon olive oil
05 -
3 cloves garlic, minced
06 -
1 cup heavy cream
07 -
1/2 cup grated Parmesan cheese
08 -
1 teaspoon Italian seasoning
09 -
Salt, to taste
10 -
Black pepper, to taste
→ Garnish
11 -
1 tablespoon fresh parsley, chopped
12 -
Extra grated Parmesan cheese, for serving (optional)
# Steps:
01 -
Bring a large pot of salted water to a boil. Add fettuccine or linguine and cook until al dente following package directions. Drain, reserving a small amount of pasta water if needed.
02 -
Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer, seasoning lightly with salt and pepper. Sear for 1–2 minutes per side until pink and cooked through, then transfer to a plate.
03 -
Reduce heat to medium. Add butter to the same skillet and melt. Stir in minced garlic, sautéing until fragrant, about 1 minute. Pour in heavy cream and bring to a gentle simmer. Add grated Parmesan and Italian seasoning, whisking until smooth and thickened. Adjust salt and pepper to taste.
04 -
Toss the cooked pasta and seared shrimp into the skillet with the sauce. Mix thoroughly, adding a splash of reserved pasta water if needed to loosen. Cook for 1–2 minutes to fully coat.
05 -
Twirl portions onto plates, topping with chopped parsley and extra Parmesan cheese if desired. Serve immediately while hot.
# Notes:
01 -
Use freshly grated Parmesan for best melting and flavor. Reserve some pasta water to help emulsify the sauce if needed.