Creamy Garlic Shrimp Pasta (Printable Version)
Tender shrimp and pasta coated in a velvety garlic cream sauce, seasoned with Cajun spices and fresh Parmesan.
# Ingredients:
→ For the Pasta
01 -
225g linguine pasta or pasta of choice
→ For the Shrimp
02 -
450g large raw shrimp, peeled and deveined
03 -
1 tablespoon olive oil
04 -
1 teaspoon Cajun or Old Bay seasoning
05 -
1/2 teaspoon garlic powder
06 -
1/2 teaspoon Italian seasoning (or oregano)
07 -
1/2 teaspoon salt
08 -
1/2 teaspoon black pepper
→ For the Sauce
09 -
2 tablespoons butter
10 -
4-5 cloves garlic, minced
11 -
240ml heavy cream
12 -
50g Parmesan cheese, freshly grated
# Steps:
01 -
Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, approximately 10 minutes. Reserve 120ml of pasta water, then drain the pasta and set aside.
02 -
In a medium bowl, combine the shrimp with olive oil, Cajun or Old Bay seasoning, garlic powder, Italian seasoning, salt, and pepper. Toss to coat evenly.
03 -
Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the seasoned shrimp and cook for about 1 minute per side until they are charred and opaque. Remove the shrimp from the skillet and set aside.
04 -
In the same skillet, add remaining butter. Once melted, add minced garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream and reserved pasta water, stirring to combine. Add the grated Parmesan cheese and stir until melted and the sauce has thickened slightly.
05 -
Add the cooked pasta into the skillet, tossing to coat evenly with the sauce. Return the cooked shrimp to the skillet, gently tossing to combine and heat through. Garnish with chopped parsley, extra Parmesan, or red pepper flakes as desired. Serve immediately.
# Notes:
01 -
Reserve pasta cooking water as it helps create a silky texture in the final sauce.
02 -
For best results, use freshly grated Parmesan rather than pre-packaged versions.