Introduction
Pasta with Shrimp is a versatile and comforting dish that combines the richness of pasta with the delicate, slightly sweet flavor of shrimp. Whether prepared with a creamy sauce, a garlic butter base, or a light tomato touch, this meal is quick to make yet elegant enough for entertaining. It’s the perfect balance of indulgence and freshness, and it can be customized to suit your taste with different herbs, spices, and vegetables.
Gourmet butter brands
Ingredients (Serves 4)
12 oz (340 g) pasta (linguine, spaghetti, or fettuccine work best)
1 lb (450 g) large shrimp, peeled and deveined
3 tbsp olive oil (or unsalted butter for richer flavor)
4 cloves garlic, minced
½ tsp red pepper flakes (optional, for heat)
Gourmet butter brands
½ cup dry white wine (or chicken broth as a substitute)
Juice of 1 lemon (plus wedges for serving)
½ cup heavy cream (optional, for a creamy version)
½ cup freshly grated Parmesan cheese
2 tbsp fresh parsley, chopped
Salt and black pepper, to taste
Instructions
Cook pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve ½ cup of pasta water, then drain.
Prepare shrimp: Pat shrimp dry and season lightly with salt and pepper.
Cook shrimp: In a large skillet, heat olive oil over medium-high heat. Add shrimp and cook for 1–2 minutes per side until pink and opaque. Remove shrimp and set aside.
Make the sauce: In the same skillet, add garlic and red pepper flakes, sautéing for 30 seconds. Deglaze with white wine (or broth) and lemon juice, scraping up browned bits. Simmer for 2–3 minutes.
Creamy option: Stir in heavy cream at this stage and simmer until slightly thickened.
Combine pasta and shrimp: Add cooked pasta to the skillet along with shrimp. Toss everything together, adding a splash of reserved pasta water if the sauce seems too thick.
Finish and serve: Stir in Parmesan cheese and parsley. Adjust seasoning with salt, pepper, and extra lemon juice if needed. Serve hot with lemon wedges.
Description
This Pasta with Shrimp is light yet satisfying, offering tender pasta coated in a flavorful garlic-lemon sauce with succulent shrimp. The brightness of lemon and parsley balances the richness of Parmesan and optional cream, making it both refreshing and hearty. It’s a restaurant-style dish that comes together in about 30 minutes — ideal for busy weeknights or special dinners.
Tips
Cook shrimp quickly to avoid rubbery texture.
Salt your pasta water well for better flavor.
If using cream, simmer gently to prevent curdling.
Reserve pasta water — it’s the secret to a silky sauce.
Garnish with extra Parmesan and a drizzle of good olive oil for extra flavor.
Variations
Spicy version: Add extra red pepper flakes or a spoonful of chili paste.
Tomato-based: Add a can of crushed tomatoes or fresh cherry tomatoes to the sauce.
Vegetable boost: Toss in spinach, zucchini, or asparagus for more color and nutrition.
Herbal twist: Swap parsley with fresh basil or dill.
Cheesy upgrade: Stir in ricotta or mascarpone for added creaminess.
Corrections
Shrimp too tough: Reduce cooking time; shrimp only need 2–3 minutes total.
Sauce bland: Add more garlic, lemon, or Parmesan for brightness and depth.
Too watery: Simmer sauce longer or reduce liquid slightly before adding pasta.
Sauce too thick: Add splashes of pasta water until desired consistency is reached.
Enjoy
Serve your Pasta with Shrimp hot with a side of crusty bread and a crisp salad. Whether you keep it light and lemony or make it creamy and indulgent, this dish is sure to delight at any table.