Quick Seafood Pasta Dinner (Print Version)
# Ingredients:
→ For the Pasta
01 -
12 oz (340g) pasta (linguine, spaghetti, or fettuccine)
02 -
1/2 tsp salt (for boiling water)
→ For the Shrimp
03 -
1 lb (450g) large shrimp, peeled and deveined
04 -
1 tbsp olive oil
05 -
1/2 tsp smoked paprika
06 -
1/2 tsp garlic powder
07 -
Salt and pepper to taste
→ For the Garlic Cream Sauce
08 -
2 tbsp unsalted butter
09 -
4 cloves garlic, minced
10 -
1 cup (240ml) heavy cream
11 -
1/2 cup (50g) grated Parmesan cheese
12 -
1/4 tsp red pepper flakes (optional)
13 -
1 tsp lemon juice
14 -
Salt and pepper to taste
→ For Garnish
15 -
2 tbsp fresh parsley, chopped
16 -
Extra Parmesan cheese
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
02 -
In a medium bowl, season the shrimp with smoked paprika, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook the shrimp for 2–3 minutes per side until pink and opaque. Remove and set aside.
03 -
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant. Stir in the heavy cream and bring to a gentle simmer. Add the Parmesan cheese and red pepper flakes (if using), stirring until the cheese is melted and the sauce thickens slightly. Stir in the lemon juice and season with salt and pepper to taste.
04 -
Add the cooked pasta to the skillet, tossing to coat in the sauce. If the sauce is too thick, add a splash of the reserved pasta water. Return the cooked shrimp to the skillet and toss gently to combine.
05 -
Divide the pasta among plates, garnish with fresh parsley and extra Parmesan cheese, and serve immediately.
# Notes:
01 -
Substitute heavy cream with half-and-half for a lighter version.
02 -
Add spinach, cherry tomatoes, or mushrooms to the sauce for extra vegetables.
03 -
For a gluten-free option, use gluten-free pasta.