Ingredients
- 12 ounces linguine or fettuccine
- 1 tablespoon salt, for the pasta water
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 tablespoons unsalted butter
- 5 garlic cloves, minced
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes, optional
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon black pepper
- 1/3 cup reserved pasta water, plus more as needed
- 2 tablespoons chopped fresh parsley
Execution
Cook the Pasta: Bring a large pot of water to a boil and add 1 tablespoon of salt. Add the linguine or fettuccine and cook according to the package directions until al dente, usually 9–11 minutes. Before draining, reserve about 1/3 cup of the pasta water. Drain the pasta and set it aside.
Season the Shrimp: Pat the shrimp dry with paper towels so they sear properly instead of steaming. Season them evenly with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the paprika.
Sear the Shrimp: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for about 1–2 minutes per side, until pink, opaque, and lightly golden around the edges. Transfer the shrimp to a plate so they do not overcook.
Sauté the Garlic: Reduce the heat to medium. Add the remaining 2 tablespoons butter to the same skillet. Once melted, add the minced garlic and cook for about 30–60 seconds, stirring constantly, until fragrant. Do not allow the garlic to brown.
Build the Cream Sauce: Pour in the heavy cream and stir to combine it with the garlic and butter. Add the Italian seasoning, red pepper flakes if using, and 1/4 teaspoon black pepper. Bring the mixture to a gentle simmer and cook for 2–3 minutes, stirring occasionally.
Add the Parmesan: Reduce the heat to low and gradually stir in the grated Parmesan cheese. Continue stirring until the cheese has completely melted and the sauce becomes smooth and creamy, about 1–2 minutes.
Adjust the Sauce: Stir in the lemon juice and about half of the reserved pasta water. If the sauce is thicker than desired, gradually add more pasta water, 1–2 tablespoons at a time, until it reaches a silky consistency that will easily coat the pasta.
Combine the Pasta and Shrimp: Add the drained pasta to the skillet and gently toss until every strand is coated in the creamy garlic sauce. Return the cooked shrimp to the skillet and toss gently for another 1–2 minutes over low heat, just until everything is warmed through.
Finish and Serve: Remove the skillet from the heat and sprinkle the chopped fresh parsley over the pasta. Serve immediately while the sauce is hot and creamy, with additional freshly grated Parmesan or a small squeeze of lemon if desired.
Additional tips
- Pat the shrimp thoroughly dry before seasoning and cooking. Excess moisture prevents them from developing a lightly browned exterior.
- Use freshly grated Parmesan rather than pre-shredded cheese because it melts more smoothly and produces a creamier sauce.
- Avoid boiling the sauce after adding Parmesan. High heat can cause the cheese and cream to separate or become grainy.
- For a lighter variation, replace up to half of the heavy cream with half-and-half, although the finished sauce will be slightly thinner.
- Serve the pasta immediately with garlic bread, roasted vegetables, or a simple green salad. The recipe makes approximately 4 servings.
