Creamy Shrimp Pasta
A comforting dish of shrimp and pasta enveloped in a creamy sauce, perfect for special occasions or cozy dinners.
Ingredients
Pasta and Shrimp
- 8 oz fettuccine or linguine pasta
- 1 lb large shrimp, peeled and deveined
Sauce Ingredients
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cup spinach or arugula
Seasoning and Garnish
- to taste Salt and pepper
- optional Fresh basil or parsley, for garnish
- optional Red pepper flakes, for a spicy kick
Instructions
Cooking the Pasta
- Boil a large pot of salted water over high heat and cook the pasta according to package instructions until al dente, about 8-10 minutes.
- Reserve about ½ cup of the pasta cooking water before draining.
- Drain the pasta and set it aside, drizzling with a little olive oil to prevent sticking.
Preparing the Shrimp
- In a large skillet, heat olive oil over medium heat and sauté minced garlic for about 30 seconds until fragrant.
- Add the shrimp, seasoning with salt, pepper, and optional red pepper flakes. Cook for 2-3 minutes on each side until pink and opaque. Remove and set aside.
Creating the Creamy Sauce
- In the same skillet, pour in heavy cream and stir constantly. Add grated Parmesan cheese and mix until melted.
- Add halved cherry tomatoes and spinach (or arugula) to the sauce, cooking for an additional 2-3 minutes until softened.
Bringing It All Together
- Return the cooked shrimp to the skillet and add the drained pasta. Toss together, adding reserved pasta water to achieve desired sauce consistency.
- Taste and adjust seasoning with extra salt, pepper, or grated cheese if desired.
- Plate the creamy shrimp pasta and garnish with fresh basil or parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat over low heat, adding a splash of water or broth if necessary.