Garlic Shrimp Pasta
This Quick and Easy Garlic Shrimp Pasta dish is perfect for your weekday menu, taking only 15 minutes to prepare and boasting a rich, buttery garlic flavor!
Ingredients
- 225 g linguine pasta
- 1 tablespoon olive oil
- 1 tablespoon butter divided
- 450 g raw shrimp buy frozen, peeled, and deveined shrimp
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon Old bay seasoning optional – or smoked paprika or cajun
- 1 clove garlic minced
- ½ cup heavy cream (double cream in the UK)
- ½ cup parmesan grated
- ¼ cup chopped fresh parsley chopped
Instructions
- In order to make pasta, try to initiate the process by heating salt water to boiling in a medium saucepan. Once boiling, add the pasta and cook until it becomes tender yet firm, using the cooking time indicated on the pasta packaging as a reference.Keep 1 cup of the boiling water for the pasta aside, and then drain the rest of the water from the pasta.
- To prepare the shrimp, heat a skillet over medium heat with 1 tablespoon of butter and 1 tablespoon of olive oil. Once the skillet is hot, add the shrimp and cook for 1 minute. Then, season the shrimp with salt, pepper, and any additional spices like Old Bay Seasoning or paprika to taste.
- Keep cooking the shrimp until it turns pink. If you fear that you might over-cook it, do so in stages. Once done, transfer the shrimp to a dish and keep it aside.
- Using the same pan, melt the leftover butter and incorporate the garlic. Sauté for approximately 30 seconds or until the aroma of garlic is prominent. Pour in the heavy cream, then use a spatula to scrape any browned bits from the bottom of the pan.
- Stir in the parmesan cheese and let it melt. To adjust the consistency of the sauce, add some of the reserved pasta water and let it simmer for 1 minute. Then, taste the sauce and make any necessary additions of salt and pepper to enhance the flavor.
- Coat the pasta thoroughly with the sauce by thoroughly mixing them together. Incorporate the shrimp back into the pan to gently reheat it. Finish off by topping with freshly chopped parsley and serve immediately.