Garlic Shrimp Pasta
This garlic shrimp pasta is rich, creamy, and ready in just 20 minutes. Loaded with plump shrimp, garlic, and other aromatic flavors, it's the perfect dinner for a busy weeknight or special occasions.
Servings: 8
Calories: 762kcal
Ingredients
Shrimp
- 1 lb jumbo shrimp peeled and deviened
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- ½ tsp thyme
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 tablespoon olive oil
Pasta
- 12 oz farfalle pasta
- 4 tablespoon butter
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 2 teaspoon Italian seasoning
- 2 teaspoon dry shallots
- 2 tablespoon gluten free flour
- 3 cups heavy cream
- ½ cup chicken broth
- 12 oz Parmesan cheese shredded
- ¼ cup pasta water
Instructions
Shrimp
- Boil the pasta to al dente. Then, drain it, reserving ¼ cup of pasta water and set aside.
- Toss the shrimp with the paprika, oregano, garlic powder, thyme, black pepper, and salt in a small bowl.
- Heat the olive oil on medium in a large skillet. Then, saute the shrimp for two minutes per side until C-shaped. Transfer to a bowl.
Pasta
- Melt the butter over medium heat in the same pan. Then, add the salt, garlic powder, and Italian sesoning and simmer for one minute.
- Add the flour and stir, scraping the bottom of the pan to completely combine everything.
- Add the heavy cream and chicken broth, whisking for about 5 minutse until a smooth, creamy sauce forms.
- Add the parmesan cheese and stir until completely melted.
- Reduce the heat to medium-low, add the pasta, and toss to coat.
- If the sauce is too thick, adjust with about 1 tablespoon of pasta water, adding more if necessary to achieve your desired thickness.
- Carefully fold in the shrimp and enjoy!
Video
Notes
Tips
- The pasta will be tossed with the warm sauce. You want al dente pasta, so it doesn't get mushy and fall apart.
- It's so important to thin your sauce with pasta water. It adds a bit of flavor, and the starch in the water helps avoid thinning the sauce out too much.
- Don't mix your pasta and shrimp into the sauce. Instead, toss the pasta in the sauce to coat it and fold in the shrimp. This ensures the pasta isn't broken apart.
Nutrition
Calories: 762kcal | Carbohydrates: 39g | Protein: 32g | Fat: 54g | Saturated Fat: 32g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 217mg | Sodium: 1420mg | Potassium: 315mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2064IU | Vitamin C: 1mg | Calcium: 620mg | Iron: 2mg
