Easy Creamy Garlic Butter Shrimp Pasta
Easy Creamy Garlic Butter Shrimp Pasta is a delightful dish that combines succulent shrimp with a rich, creamy garlic butter sauce, perfectly twirled around al dente pasta. Ready in just 30 minutes, this dish brings the flavors of the Mediterranean right to your table, making it ideal for weeknight dinners or special gatherings. Enjoy each cheesy bite as you impress your family and friends with this easy yet elegant meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Mediterranean
Ingredients
Scale
- 8 oz spaghetti
- 1 lb large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 3 tbsp unsalted butter
- 1 cup heavy cream
- 1/2 cup freshly grated parmesan cheese
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
Instructions
- 1. Prepare the Pasta: Boil salted water in a large pot, add spaghetti, and cook until al dente (about 8-10 minutes). Reserve 1/2 cup of pasta water before draining.
- 2. Sauté the Shrimp: In a skillet over medium heat, melt 2 tbsp butter. Add shrimp, season with salt and pepper, and cook for about 3 minutes on each side until pink. Remove from skillet.
- 3. Make the Sauce: In the same skillet, melt remaining butter and sauté minced garlic until fragrant. Slowly stir in heavy cream and simmer for about 3 minutes.
- 4. Combine: Add drained pasta to the skillet along with reserved pasta water as needed. Toss to coat in the sauce.
- 5. Finish: Stir in grated parmesan until melted and garnish with parsley before serving.
Nutrition
- Serving Size: 1 plate (approximately 312g)
- Calories: 600
- Sugar: 2g
- Sodium: 850mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 220mg
Keywords: - For added flavor, consider squeezing fresh lemon juice over the finished dish. - Substitute shrimp with chicken or add vegetables like spinach or sun-dried tomatoes for variety. - Store leftovers in an airtight container in the fridge for up to three days; reheat gently on the stove with a splash of cream.