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Garlic Butter Shrimp Pasta with Cream Sauce

A close-up of rich Garlic Butter Shrimp Pasta with Cream Sauce, topped with Parmesan and parsley.
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Follow this recipe to make rich, restaurant-quality shrimp pasta featuring shrimp cooked in garlic butter and tossed in a smooth cream sauce.

Ingredients

Scale
  • 1 pound linguine or fettuccine pasta
  • 1 pound large shrimp, peeled and deveined
  • 6 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 cup dry white wine or chicken broth
  • 1 1/2 cups heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining.
  2. While the pasta cooks, season the shrimp lightly with salt and pepper.
  3. In a large skillet over medium heat, melt 3 tablespoons of butter. Add the shrimp and cook for 1 to 2 minutes per side until pink and just cooked through. Remove the shrimp from the skillet and set aside.
  4. Add the remaining 3 tablespoons of butter to the same skillet. Add the minced garlic and red pepper flakes, if using. Cook for about 1 minute until fragrant, being careful not to burn the garlic.
  5. Pour in the white wine or broth and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
  6. Reduce the heat to low. Stir in the heavy cream and let it gently simmer for 3 to 4 minutes until the sauce slightly thickens. Do not boil rapidly.
  7. Whisk in the Parmesan cheese until the sauce is smooth. Stir in the lemon juice. Taste and adjust seasoning with salt and pepper.
  8. Add the drained pasta and the cooked shrimp to the skillet. Toss everything to coat evenly. If the sauce is too thick, add reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
  9. Stir in the fresh parsley. Serve immediately with extra Parmesan cheese.

Notes

  • For maximum garlic flavor, let the minced garlic infuse the butter for an extra minute before adding liquid, but watch closely to prevent burning.
  • Use high-quality Parmesan cheese that you grate yourself for the best melting quality in the sauce.
  • If you prefer a richer sauce, substitute half of the heavy cream with half-and-half, though the sauce will be slightly thinner.

Nutrition

Find it online: https://kitchnkudos.com/garlic-butter-shrimp-pasta-with-cream-sauce/