Monday, January 17, 2022

Garlic Shrimp Pasta

Garlic shrimp pasta features tender noodles and seafood in a mouthwatering, creamy sauce. Have it on the table in just 20 minutes!

Serve this easy pasta recipe for dinner on any night of the week or double it for your next potluck or large gathering.

Plus, everything cooks in the same pot, which means fewer dishes to clean afterwards!

I also have an incredible Cajun version of this recipe that features a ton of veggies smothered in a delectable spicy Parmesan sauce.

One pot recipes are a quick and easy way to get a flavorful meal on the table in no time. I love making them when my days are particularly hectic!

Garlic Shrimp Pasta in a bowl

Garlic Shrimp Pasta - Tips and Tricks

  • Salt your water. Don’t skip this simple step before boiling your noodles! It adds a lot of flavor to this dish.
  • Don’t overcook your shrimp! They don’t take long to cook through at all, so keep an eye on them. Once they are pink on both sides, they’re ready!
  • Tip for a rich, velvety sauce: Don’t skip out on the heavy cream, and use full fat dairy. This will create a beautifully creamy sauce.
  • Not a fan of shellfish? This easy pasta recipe would be just as tasty with chicken instead! 
  • Crank up the heat. You can add red pepper flakes to your liking if you want an extra kick.
creamy garlic shrimp pasta ingredients

Serving Suggestions

You can never go wrong with a large bowl of salad! Such a staple dish that is incredibly easy to make.

Since this easy pasta recipe is so rich and filling on its own, you won’t need more than some garlic bread or steamed vegetables as your side.

Kitchen Tools You Will Need
  • Wide, Shallow Pan - This 4-quart braiser has heats up quickly and easily. Plus, it has plenty of surface area to evenly cook your creamy garlic shrimp pasta!
  • Large Pot and Strainer for the noodles. 
  • Garlic Press - This is a necessary tool in any kitchen. It minces garlic in one squeeze, even with the peel still one!
  • Whisk - Breaks up lumps better than a spatula so you get a silky smooth sauce.
creamy garlic shrimp pasta linguine going in pot

FAQ - Common Recipe Questions

Should I leave the tails on or remove them?

This is completely up to you! Leaving them on will make for a beautiful presentation, but taking them off before serving will make it easier to devour.

However, cooking with the tails on does add a lot of extra flavor.

Is there a way to make the sauce thicker and creamier?

Yes, simply adjust the amount of liquid. I originally started with less water and milk but found that it needed more as the noodles cooked.

You can start with 1 ½ cups of each liquid and adjust from there. Or, simply stir in some extra cream at the end and let it simmer for a few more minutes.

Can I save leftover creamy garlic shrimp pasta?

Leftovers will keep for 2 to 3 days in the refrigerator when stored in an airtight container.

Reheat on the stove over low heat, stirring occasionally until warmed through. Add a splash of water or milk as needed for moisture.

easy pasta recipe overhead photo

Enjoy!

With love from our simple kitchen to yours. 

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Garlic Shrimp Pasta wide photo




Yield: 4-6
Author: Donna Elick
Garlic Shrimp Pasta

Garlic Shrimp Pasta

This one pot garlic shrimp pasta features tender noodles and seafood in a mouthwatering, creamy sauce. Have it on the table in just 20 minutes!
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

Ingredients

  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 1 1/2 cups chicken broth
  • 2 cups milk
  • 2 cups heavy cream
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon freshly ground pepper, or to taste
  • 1 pound fettucine pasta
  • 1/2 cup parmesan cheese, finely shredded, fresh
  • 1 pound raw jumbo shrimp, peeled and deveined
Garnish
  • freshly chopped Italian parsley (optional)

Instructions

  1. In a wide, deep skillet, melt the butter over medium-high heat. Add the garlic and sauté until lightly golden and fragrant. (about 30 seconds to 1 minute)
  2. Pour in the chicken broth, heavy cream, and milk. Stir in salt and pepper. Turn heat to high and bring to a boil. Stir in fettuccine pasta. Cover and cook for 8-10 minutes, or until almost al dente, uncovering to stir and to separate the fettuccine noodles.
  3. Stir in the parsley and add shredded parmesan cheese. Stir until melted.
  4. Add shrimp and stir to combine. Cover for 5-6 minutes or until shrimp are pink and are no longer translucent, pasta is tender, and sauce is thickened. Serve immediately. Garnish with additional parsley and shredded parmesan, if desired.
DONNA
  1. I highly recommend shredding your parmesan cheese from the block. Freshly grating makes the cheese easier to melt into the sauce. If you buy pre-shredded, it typically is hard, a little dry and more difficult to melt.
  2. Crushed red pepper, sun-dried tomatoes, or spinach would be nice additions to try in this recipe.
  3. I don’t have shrimp, can I substitute another meat? Yes, chicken would be good to make in this dish, however I recommend cooking the chicken beforehand and then adding it into the recipe once the pasta is cooked and tender. You could also plate the cooked pasta in the sauce, and then add the cooked chicken on top.
  4. Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
  5. If your sauce is too thick, add more milk. If your sauce is too thin, add more cream and/or cheese until you reach a desired consistency.
  6. Fettuccine is the best pasta noodle for a creamy sauce because it holds the sauce well since it’s a flat long noodle. If you don’t have fettuccine, you could also use linguine, pappardelle, or tagliatelle.
  7. If you would like to use already cooked shrimp in this recipe, just add it to the pasta and sauce and cook until heated, about 2-3 minutes.
  8. Can I use frozen shrimp in this recipe? Yes, just be sure to thaw before cooking.
  9. If you can’t find jumbo shrimp, you can substitute large or medium size. Just be sure to get the same weight.
  10. If you are buying your seafood fresh from a market or grocery store, be sure to ask for peeled and deveined shrimp. It’s a lot easier if this part is already done for you ahead of time!

Notes:

FOR A 9x13 pan (serves 18)


Crust


1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature

6 tablespoons granulated sugar

2 large eggs

1 1/2 teaspoons pure vanilla extract

2 1/4 cups all-purpose flour

1/4 teaspoon baking powder

1/8 teaspoon kosher salt


Topping:

1/2 pound (2 sticks) unsalted butter

1/2 cup light corn syrup

1 1/2 cups light brown sugar, packed

2 tablespoons heavy cream

1 pound pecans, chopped


Follow directions above. Watch your cooking time. Time will be decreased for smaller pan sizes.

---------------------------------------------------------------------

FOR AN 8x8 pan (serves 9)


Crust

1 1/4 sticks (10 tablespoons) unsalted butter, room temperature

3 tablespoons granulated sugar

1 large egg

3/4 teaspoon pure vanilla extract

1 cups + 2 tablespoons all-purpose flour

1/4 teaspoon baking powder

1/8 teaspoon kosher salt


Topping:

1 stick (1/2 cup) unsalted butter

1/4 cup light corn syrup

3/4 cups light brown sugar, packed

1 tablespoon heavy cream

1/2 pounds pecans, chopped


Follow directions above. Watch your cooking time. Time will be decreased for smaller pan sizes.


Garlic Shrimp Pasta closeup

Originally published November 2017, updated and republished January 2022

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6 comments:

  1. This looks delicious! Here's a tip for great taste. During the year I save the peels from shrimp. I put them in the freezer. When I have a fair amount, I put them in a pot of water, cover and cook down for a broth. This stock then goes into my freezer. It makes The Best shrimp base for these types of dishes; replacing the water in the recipe. Try it!

    ReplyDelete
  2. This looks really good and easy. One of the things that I've noticed is that several recipes I'm finding that call for shrimp don't always say whether they should use raw or cooked shrimp. For those of us that are savvy on these matters read the recipe and figure it out, but there are a lot of beginners out there that go out shopping and buy the wrong shrimp. Just a little heads up.

    ReplyDelete
  3. Were those shrimp in the picture actually cooked in the sauce as the recipe states?

    ReplyDelete
  4. looks great, I'm going to use all 2 % milk instead of heavy cream..may have to thicken it, but it will really cut down on the calories.

    ReplyDelete
  5. the picture shows shrimp with tails on. I always cut tails off when making shrimp dishes (or pull off when cleaning). Is there a reason for leaving on? Seems would be easier to eat without having to take time to cut off tail. (?)

    ReplyDelete
  6. I take the tails off too for ease of eating especially when I am cooking for guests. Leaving the tails on seems to be more for presentation (appearance) of the dish.

    ReplyDelete

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