Shrimp Pasta
A quick and delicious shrimp pasta recipe that combines succulent shrimp with a creamy sauce, perfect for any occasion.
Equipment
- large pot
- skillet
- colander
- measuring cups
- Measuring spoons
- Wooden spoon
Ingredients
- 8 ounces Fettuccine or spaghetti Your choice of pasta.
- 1 pound Shrimp, peeled and deveined Fresh or thawed frozen shrimp.
- 3 tablespoons Olive oil, divided For cooking shrimp and making sauce.
- 3 cloves Garlic, minced Adds flavor to the dish.
- 1/4 teaspoon Red pepper flakes Optional for a spicy kick.
- 1/2 cup Chicken broth Adds depth to the sauce.
- 1/2 cup Heavy cream For a rich and creamy sauce.
- 1/2 cup Grated Parmesan cheese For flavor and creaminess.
- to taste Salt and pepper For seasoning.
- 2 tablespoons Chopped fresh parsley For garnish.
Instructions
- Prepare the shrimp by rinsing under cold water, patting dry, and seasoning with salt and pepper.
- In a large pot, bring salted water to a boil and cook the fettuccine or spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about a minute until fragrant.
- Pour in the chicken broth and bring to a gentle simmer. Stir in the heavy cream and let it cook for 2-3 minutes until slightly thickened.
- Add the grated Parmesan cheese, stirring until melted and combined into a smooth sauce.
- Add the cooked pasta and shrimp to the skillet, tossing gently to coat. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
- Taste and adjust seasoning with salt and pepper as needed. Garnish with chopped fresh parsley before serving.
Notes
This shrimp pasta recipe is quick to prepare and can be customized with additional ingredients like vegetables or spices.