Creamy Shrimp Pasta
Learn how to prepare this fancy shrimp pasta recipe with easy instructions and affordable ingredients. This creamy shrimp pasta with garlic and tomatoes will impress any fancy guest and is also an incredible idea to cook for a romantic dinner at home. Also, the video recipe will guide you every step of the way and help you to rock this restaurant-like elegant dish!
Pasta with shrimp is a delicious combination, whether you go with a rich shrimp Alfredo or a simple shrimp pasta in white wine sauce. This easy iteration has plump, juicy shrimp tossed with long strands of fettuccine in a lemony cream sauce, and each bite that you twirl onto your fork is comforting and satisfying. Because it cooks in less than 15 minutes once the water comes to a boil, you can slot it in for a wonderful weeknight dinner that just needs a vegetable alongside it to make it a complete meal.
It’s a comforting pasta dish that’s great any day of the week. With sweet plump shrimp in a garlic-and-lemon cream sauce, it’s creamy but not too heavy.
The whole thing cooks in less than 20 minutes! The light, creamy sauce comes together quickly in a skillet while the pasta cooks.
Cook the pasta. Cook dried fettuccine in a pot of boiling water. As the pasta cooks, make the sauce.
Cook the shrimp. Sear shrimp in olive oil in 2 batches until just cooked through. Transfer to a plate.
Make the sauce. Add butter and garlic to the pan used for the shrimp, then add cream and Parmesan cheese to finish the sauce.
Toss everything together. Drain the pasta and cook with the shrimp, sauce, and pasta water.
Finish with lemon. Add lemon zest and lemon juice to finish.
Shrimp. To skip any shrimp prep, get 1 1/2 pounds of jumbo peeled and deveined shrimp. Thaw first if frozen.
Cream. Heavy cream is the base for the creamy sauce.
Pasta. Get a box of fettuccine, which is great for its long, slurpable strands.
Lemon. A lemon provides both fresh lemon flavor from the oils in the zest, and the juice adds a little lemon-y tang to cut through and balance out the richness of the cream and cheese in the sauce.
Pasta. I like long pastas with creamy sauces, so you can use linguine or spaghetti instead of the fettuccine.
Shrimp. Jumbo-sized shrimp tend to take about 3 minutes total to cook through. If you find smaller or larger shrimp, reduce or increase the cooking time accordingly. You want the shrimp to be firm and just cooked through.
Strands of fettuccine can stick together as it cooks. Stir every few minutes, and if you see any strands stuck together, do your best to take them out and separate them into individual strands as it cooks.
Leftovers can be refrigerated in an airtight container for up to 2 days. Rewarm in the microwave or over medium heat on the stovetop with a splash of water, milk, or cream to get a saucy consistency again.