Garlic Butter Parmesan Shrimp Pasta

Ingredients

• 1 lb Shrimp (Deshelled and deveined)
• 1 tsp Garlic powder (For seasoning the shrimp)
• 1 tsp Onion powder (For seasoning the shrimp)
• Red pepper flakes (A sprinkle, to taste)
• Olive oil (A drizzle for seasoning and cooking)
• 1 tbsp Unsalted butter (For cooking the shrimp)
• 17.6 oz Pasta (Any variety; cook to al dente)
• 4 tbsp Unsalted butter (For the sauce)
• 5 Garlic (5–6 cloves, grated; use 6 cloves for a stronger garlic flavor)
• 2 cup Heavy cream (Add to the pan and bring to a gentle simmer)
• 1.5 cup Parmesan cheese (Freshly grated; source gives approximately 135–150 g)
• 0.75 cup Reserved pasta water (Use ½–1 cup as needed to loosen the sauce; reserve 1 cup before draining)
• 1 tsp Garlic powder (For the sauce)
• 0.5 tsp Onion powder (For the sauce)
• 0.5 tsp Italian seasoning (For the sauce)
• 0.75 tsp Salt (Source gives ½–1 tsp, to taste)
• Black pepper (Freshly cracked, to taste)
• 1.5 tbsp Fresh parsley (Finely chopped; source gives 1–2 tbsp. Reserve some for topping)
• Parmesan cheese (Additional freshly grated Parmesan for serving, to taste)
• Fresh parsley (Additional chopped parsley for serving, to taste)

Steps

1. 1

   Clean the shrimp if needed, ensuring they are deshelled and deveined. Place them in a bowl and toss with the shrimp garlic powder, onion powder, red pepper flakes, and a drizzle of olive oil. Marinate for 20 minutes if desired; this step is optional.

2. 2

   Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente.

3. 3

   Before draining the pasta, reserve 1 cup of the cooking water. Drain the pasta and set it aside.

4. 4

   Place a large pan over medium heat. Add 1 tablespoon of butter and a drizzle of olive oil.

5. 5

   Add the seasoned shrimp to the pan. Toss and cook for a few minutes, just until the shrimp are opaque and cooked through. Avoid overcooking them. Remove the shrimp from the pan and set aside.

6. 6

   In the same pan, add the 4 tablespoons of butter and the grated garlic. Cook over medium heat for 30–40 seconds, stirring, until the butter is foamy and the garlic is fragrant but not browned.

7. 7

   Add the heavy cream, sauce garlic powder, onion powder, Italian seasoning, salt, and freshly cracked black pepper. Stir and bring the mixture to a gentle simmer.

8. 8

   Lower the heat to low. Add the freshly grated Parmesan in handfuls, stirring frequently after each addition until melted and incorporated into a smooth sauce.

9. 9

   Add the chopped fresh parsley to the sauce and stir to combine.

10. 10

    Add the cooked pasta to the sauce. Toss until the pasta is evenly coated and the sauce is silky. Add reserved pasta water a little at a time, as needed, to loosen the sauce.

11. 11

    Add the cooked shrimp and toss gently until evenly distributed and heated through.

12. 12

    Serve immediately, topped with additional fresh parsley and grated Parmesan.

Notes

The recipe serves 4–5. Use the reserved pasta water gradually; the sauce will thicken as it stands. Freshly grated Parmesan melts more smoothly than pre-grated cheese.

Nutrition per serving

• main
• pasta
• shrimp
• Italian-inspired
• creamy
• stovetop
• quick dinner
• seafood