Creamy Garlic Butter Shrimp Pasta
This simple pasta recipe hits all the right notes. Sweet succulent shrimp, immersed in a creamy garlicky sauce and tossed with thick strands of fettuccine pasta. Plus delicious and quick, start to finish thirty minutes max.
Print
Pin
Video
Save
Servings: 4 servings
Calories: 506kcal
Ingredients
For the Pasta:
- 8 ounces pasta your choice
- Salted water
For the Shrimp:
- 2 tablespoons butter
- 1 pound shrimp cleaned, fresh or frozen (thawed if frozen-See Notes)
- Sea salt
- 1/4 cup fresh squeezed lemon juice 1/2 of a lemon
For the Creamy Garlic Butter Sauce:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 tablespoons fresh garlic grated or crushed
- 1 tablespoon all-purpose flour
- 1/2 cup chicken stock
- 1/4 cup dry white wine
- 1-1/2 cups heavy cream
- 1/2 teaspoon sea salt
- 1/4 teaspoon white pepper
- Pinch of red pepper flakes
- 1/2 cup grated parmesan cheese
- 2-3 tablespoons chopped parsley
Instructions
For the Pasta:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the manufactures directions. Cook until almost tender but firm (al-dente). Drain the pasta and return it to the cooking pot. Place a lid on it so it stays warm.
For the Shrimp:
- While the pasta is cooking, Put the shrimp in a plate and pat them dry with paper towels, then sprinkle lightly with sea salt.
- Add 2 tablespoons of the butter to a large skillet set over medium-high heat and when it has melted, add the shrimp and the lemon juice. Cook the shrimp just until it begins to turn pink. Do not overcook the shrimp. It will continue to cook after it has been added to the sauce. Remove from the heat, and transfer the shrimp and the liquid remaining in the skillet to a bowl and reserve.
For the creamy garlic butter sauce:
- Add the other 2 tablespoons of butter and olive oil to the skillet set over medium heat. When the butter has melted add the garlic. Cook and stir for a minute or so until the garlic has softened and very fragrant. Do not brown the garlic.
- Sprinkle the flour over the garlic and continue to cook for another 1 or 1-1/2 minutes to cook the flour. Whisk in the chicken stock and the wine. Stir to combine, then add the cream. Season with salt, pepper and the red pepper flakes. Bring the sauce to a boil, then reduce the heat to low and simmer for 2 minutes, whisking frequently.
- Remove the sauce from the heat and add the reserved shrimp and their juices in the dish, submerge the shrimp into the hot sauce to heat through for a minute or two. Add the drained, warm pasta to the sauce and toss to combine.
- Transfer to a serving bowl, sprinkle with the grated parmesan cheese and garnish with chopped parsley.
Notes
- Any pasta will work in this creamy sauce. To keep the pasta from drying out and sticking together after it is drained, add a drizzle of olive oil and toss.
- We used the medium size shrimp 21 to 25 per pound with tail on. Thawed frozen shrimp may be used. To quick-thaw shrimp in 15-20 minutes, place the shrimp in a colander and immerse in a basin of cold water. Remove and drain, then tip them out on a kitchen towel or a thick pad of paper towels and pat dry.
- Shrimp cook quickly, the shrimp will lose its gray color and begin turning pink within one minute or so. Continue to toss while it is cooking. Some of the shrimp will turn pink more quickly than others, remove and set them on a plate.
- A roux of flour will thicken the sauce slightly and give it body for the sauce to cling to the pasta.
- A sweet wine is not recommended for this recipe. We used a nice Sauvignon Blanc but Chardonnay or a Pinot Grigio will be excellent. The wine and chicken stock add flavor with limited calories and less heavy cream is required.
- Add the cooked shrimp to the hot sauce, submerge them for 1 or 2 minutes to reheat before adding the pasta.
Video
Nutrition
Serving: 1 | Calories: 506kcal | Carbohydrates: 33g | Protein: 31g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 227mg | Sodium: 790mg | Fiber: 1.5g | Sugar: 1g