Creamy Parmesan Garlic Shrimp Pasta
This Creamy Parmesan Garlic Shrimp Pasta is quick, indulgent, and bursting with flavor! Perfect for weeknight dinners or special occasions alike.
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 pound peeled and deveined jumbo shrimp
- Salt and pepper to taste
- 3 teaspoons minced garlic
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ cup grated parmesan cheese
- 8 ounces cooked and drained linguine noodles
- Chopped fresh parsley for garnish
- Extra parmesan cheese for garnish
Instructions
Step 1: Cook the Linguine
- Begin by bringing a large pot of salted water to a boil. Add the linguine noodles and cook according to the package instructions until al dente. Once cooked, drain and set aside.
Step 2: Sauté the Shrimp
- In a large skillet, heat the 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add the peeled and deveined jumbo shrimp to the skillet. Season with salt and pepper to taste. Cook for 2-3 minutes on each side, or until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set them aside.
Step 3: Create the Garlic Sauce
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn it! Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
Step 4: Add Seasonings
- Stir in the garlic powder and Italian seasoning. Allow the sauce to simmer for 2-3 minutes until it thickens slightly.
Step 5: Incorporate the Parmesan
- Remove the skillet from the heat and add the grated parmesan cheese to the sauce, stirring until it melts and creates a smooth, creamy texture.
Step 6: Combine and Serve
- Return the cooked shrimp to the skillet and add the drained linguine noodles. Toss everything together until the pasta is well-coated with the creamy sauce. Serve immediately, garnished with chopped fresh parsley and extra parmesan cheese.
Equipment
- Large Skillet
- Wooden spoon or spatula
- Large Pot
- Measuring Cups and Spoons
- Colander
Notes
- To avoid rubbery shrimp, cook them just until pink and opaque.
- Be careful not to burn the garlic to prevent bitterness in the sauce.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently.