Creamy Shrimp Pasta

Creamy Shrimp Pasta

Introduction

Welcome back to another delicious recipe post! Today, we’re diving into a rich and creamy shrimp pasta that’s perfect for any occasion. This dish combines succulent jumbo shrimp with a luxurious Parmesan cream sauce, all tossed with perfectly cooked fettuccine. It’s a quick and satisfying meal that will impress your family and friends. Let’s get cooking!

Ingredients

• 1 medium lemon
• 1 1/2 ounces Parmesan cheese (about 2/3 firmly packed cup grated or scant 1/2 cup store-bought grated)
• 2 cloves garlic
• 1 pound dried fettuccine pasta
• 1 1/2 pounds raw peeled and deveined jumbo shrimp (21 to 25 per pound), thawed if frozen
• 1 3/4 teaspoons kosher salt, plus more for the pasta water
• 1 tablespoon olive oil, plus more as needed
• 2 tablespoons unsalted butter
• 1 cup heavy cream
• Chopped fresh parsley leaves, for garnish (optional)

Directions

1. Prepare Ingredients

• Lemon: Finely grate the zest (about 2 teaspoons) and juice the lemon (about 3 tablespoons).
• Parmesan Cheese: Finely grate 1 1/2 ounces Parmesan cheese (about 2/3 cup), or measure scant 1/2 cup store-bought grated.
• Garlic: Finely grate or mince 2 garlic cloves.
• Shrimp: Pat dry with paper towels and season with 3/4 teaspoon kosher salt.

2. Cook the Pasta

• Bring a large pot of heavily salted water to a boil over high heat.
• Add 1 pound dried fettuccine pasta and cook, stirring every few minutes, for 1 minute less than al dente according to package directions (about 9 to 10 minutes).

3. Cook the Shrimp

• Heat 1 tablespoon olive oil in a large frying pan over medium-high heat until shimmering.
• Add half of the shrimp in a single layer and cook until starting to brown on the bottom and they release easily from the pan, about 2 minutes. Flip and cook until just cooked through, about 1 minute more. Transfer to a bowl or plate.
• If the pan is dry, add a little more olive oil and repeat with the remaining shrimp.

4. Make the Sauce

• Reduce the heat to medium. Add the garlic and 2 tablespoons unsalted butter to the pan and cook until the butter is melted, about 45 seconds.
• Add 1 cup heavy cream and bring to a simmer, scraping up the browned bits from the bottom of the pan.
• Add the Parmesan cheese and the remaining 1 teaspoon kosher salt, stirring until the cheese is melted. Remove from heat.

5. Combine Pasta and Sauce

• When the pasta is ready, reserve 1 cup of the pasta water. Drain the pasta and add it to the sauce.
• Add the cooked shrimp and any accumulated juices, along with 1/2 cup of the reserved pasta water. Cook over medium heat, tossing constantly, until the sauce thickens slightly and coats the pasta, about 2 minutes.
• Adjust the sauce consistency with more pasta water, a tablespoon at a time, if needed.

6. Final Touches

• Turn off the heat and add the lemon zest and 1 tablespoon of lemon juice, tossing to combine.
• Taste and adjust seasoning with more kosher salt and lemon juice as needed.
• Garnish with chopped fresh parsley leaves if desired.

Serving

• Prep Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes
• Calories: Approximately 700 kcal per serving
• Servings: 4

Enjoy your creamy shrimp pasta! This dish pairs wonderfully with a crisp green salad and a glass of white wine. Don’t forget to share your cooking adventures in the comments below! Happy cooking!