Creamy Garlic Shrimp Pasta – Mel’s Kitchen Cafe

Not solely is that this creamy garlic shrimp pasta extremely scrumptious with all that garlic butter parmesan taste, however it’s also so fast and straightforward to make!

Easy and quick sufficient for a weeknight dinner, this creamy shrimp pasta can also be restaurant-level good.

Check out the recipe to see a hack for lightening up a usually wealthy and heavy cream-laden dish!

What Sort of Shrimp to Use

The reality is, most of us are going to be coping with frozen shrimp – not contemporary caught. Even the shrimp at most meat counters within the grocery retailer is shrimp that has been frozen and thawed.

I like to make use of massive shrimp for this recipe. The bundle is labeled 21 to 30 shrimp per pound (or thereabouts). However actually any dimension of shrimp can be utilized.

Toss the shrimp with smoked paprika, salt and pepper.

Smoked paprika is the KEY to layers of scrumptious taste on this recipe. If you happen to don’t have smoked paprika, you need to use common paprika, nevertheless it’s price getting your palms on some smoked paprika, I promise.

Cook dinner the shrimp in a skillet in a single layer till superbly pink and cooked by means of.

It gained’t take lengthy! Shrimp cooks in a short time, and also you don’t need it to overcook.

You’ll probably wish to do that in two batches so the pan isn’t too crowded.

Making the Creamy Garlic Butter Sauce

Step one within the creamy sauce is scorching butter and garlic collectively till aromatic. YUM.

Subsequent, you’re going to observe your coronary heart and resolve the way you wish to creamify the sauce.

Listed below are your choices:

1. Use heavy cream*. It’s thick and opulent and wealthy and by no means grainy.
2. Use milk + just a little little bit of cornstarch. It’s gentle (each in texture and energy) and creamy and easy and easy.

I’ve made this recipe with each choices, and truthfully, every variation is de facto, actually scrumptious. The heavy cream model makes a barely silkier sauce, however the milk + cornstarch model is fantastic, too, and is normally the way in which I make it.

*Relying on what model of heavy cream you may have available, you’ll be able to nonetheless whisk the heavy cream with cornstarch for a thicker sauce. I discover that completely different manufacturers of heavy cream differ fairly a bit in thickness. Heavy cream labeled 38 to 40% cream can be very thick (that’s usually the sort I purchase from Costco).

Simmer and Toss

Cook dinner the sauce at a low simmer for just some minutes till barely thickened. Then add the Parmesan cheese and whisk till the cheese is melted.

Freshly grated Parmesan is greatest right here – it’ll soften much better than pre-shredded Parmesan cheese.

Vital Notice Concerning the Pasta

Useful Timing Tip: begin the water boiling for the pasta on the very starting after which get engaged on the shrimp and sauce. Take a fast break so as to add the pasta. Whereas the pasta cooks, you’ll be able to end up the opposite elements.

Crucial factor to recollect about this recipe is that it’s good to ladle out and reserve a cup or so of the pasta water earlier than draining the pasta!

Each time I’ve made this recipe, I’ve ended up utilizing a very good portion of the reserved pasta water to assist loosen up the sauce. The starchy pasta water amplifies the creaminess of the sauce and helps the pasta not change into stodgy and sticky.

This pasta advantages significantly from being served instantly. As a result of this dish is gentle on sauce anyway, the longer it sits, the much less creamy it turns into.

You’ll be able to undoubtedly enhance the sauce components for a saucier pasta, however I discover the sauce quantity within the recipe is an ideal praise to the pasta and shrimp with out being overwhelming.

Apparently, for a light-on-sauce-pasta, I believe the leftovers are FABULOUS, which isn’t at all times the case with leftover pasta.

Heated up barely (or sure, even eaten chilly), the leftovers are extra paying homage to pasta salad than a decadent pasta dish – and it simply actually works for me. As in: Hello, I’m Mel, the leftover hoarder, it’s actual good to satisfy you.

One Yr In the past: Easy Cheesy Breadsticks
Two Years In the past: Easy Yogurt Flatbread 
Three Years In the past: Lemon Bar White Chocolate Brownies 
4 Years In the past: Easy Choco-Banana Bars 
5 Years In the past: Extra Fudgy Brownies {One Bowl!} 
Six Years In the past: The Best White Sandwich Bread
Seven Years In the past: Soft Baked Skillet Chocolate Chip Cookie {Egg-Free}
Eight Years In the past: Fudgy Coconut Oil Brownie Bites
9 Years In the past: Incredible Chocolate Pudding {Dairy, Egg and Gluten Free}
Ten Years In the past: Chocolate Frosted Brownies

Creamy Garlic Shrimp Pasta

Yield: 6 -7 servings

Prep Time: 15 minutes

Cook dinner Time: 25 minutes

Whole Time: 40 minutes

Pasta + Shrimp:

• 1 to 2 kilos peeled, deveined shrimp (take away tails, if wanted) – see word
• 1 ½ teaspoons smoked paprika (or common paprika)
• Salt and pepper
• 12 ounces linguine or spaghetti
• 1 tablespoon butter
• 1 tablespoon olive oil

Sauce:

• 2 tablespoons butter
• 3 to 4 cloves garlic, finely minced
• 1 ½ cups milk (not skim) or heavy cream (see word!)
• 2 teaspoons cornstarch
• ¼ teaspoon salt
• Pinch of black pepper
• 1 cup freshly shredded Parmesan cheese
• Chopped, contemporary parsley, for garnish
• Freshly grated Parmesan cheese, for serving

• Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp along with the smoked paprika and a small pinch or so of salt and pepper.

• Convey a big pot of frivolously salted water to a boil. Add the pasta and prepare dinner till al dente, in accordance with bundle instructions. BEFORE DRAINING, ladle out 1-2 cups of the pasta water and put aside for later. Drain the pasta.

• Whereas the pasta is cooking, warmth the 1 tablespoon butter + 1 tablespoon olive oil in a 12-inch skillet (or a deep skillet) over medium warmth till scorching and rippling. Add half of the shrimp in a single layer and prepare dinner for 30-45 seconds; flip the shrimp and prepare dinner simply till the shrimp have turned pink and are cooked by means of (it will not take lengthy!).

• Utilizing tongs, take away the shrimp to a plate conserving as a lot butter/liquid within the pan as doable. Repeat with remaining shrimp – eradicating to the plate with the opposite shrimp when performed cooking.

• Return the pan to medium warmth and soften the two tablespoons butter. Add the garlic and prepare dinner, stirring typically (do not let it burn!), till aromatic, about 30-45 seconds.

• If utilizing milk, whisk it along with the cornstarch (see word under). Pour the milk combination (or heavy cream, if utilizing) into the pan and whisk to mix, letting the sauce bubble and thicken barely, 1-2 minutes.

• Add the salt, pepper and Parmesan cheese. Stir over medium warmth till the cheese is melted.

• Add the cooked noodles, lifting and tossing with tongs to coat the pasta totally with the sauce. Add spoonfuls of the reserved pasta water to loosen the sauce and pasta (simply eyeball it – most likely will not want so as to add all of the reserved water).

• Add the shrimp and toss to mix with the pasta. Season to style with extra salt and pepper, if wanted! Sprinkle with contemporary parsley.

• Serve instantly (for max creaminess)! Serve with extra Parmesan cheese, if desired.

Shrimp: any dimension shrimp can be utilized; I desire utilizing bigger shrimp – bundle is labeled “21 to 30 shrimp per pound” – or thereabouts. If utilizing frozen shrimp, thaw earlier than utilizing. I desire utilizing 2 kilos of shrimp for this recipe so there’s a good quantity of shrimp per serving, however you’ll be able to reduce to utilizing 1 pound. 
Cornstarch: I solely use the cornstarch if I’m utilizing milk within the recipe. If utilizing heavy cream, the cornstarch isn’t needed except you desire a thicker sauce. 
Sauce: the sauce components can simply be elevated in order for you a saucier pasta. 
Parmesan Cheese: preshredded Parmesan cheese gained’t soften as properly within the sauce and will lend a gritty/lumpy texture to the sauce. 
Vitamin Details: the diet details for this recipe are calculated utilizing lowfat milk (not heavy cream). Additionally please bear in mind the diet details are supplied as a courtesy and are simply an estimate, not a assure.

Serving: 1 serving, Energy: 371kcal, Carbohydrates: 41g, Protein: 22g, Fats: 13g, Saturated Fats: 6g, Ldl cholesterol: 107mg, Sodium: 659mg, Fiber: 2g, Sugar: 4g

Observe @MelsKitchenCafe on Instagram and present me the recipes you’re making from my weblog utilizing the hashtag #melskitchencafe. I really like seeing all of the goodness you’re whipping up in your kitchens!

Recipe Supply: from Mel’s Kitchen Cafe