Name: Quick & Easy Creamy Garlic Shrimp Skillet with Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound large shrimp, peeled and deveined; 12 ounces linguine, fettuccine, or spaghetti; 2 tablespoons olive oil; 3 tablespoons unsalted butter; 4 cloves garlic, minced; 1 small onion, finely chopped; 1 cup heavy cream; ½ cup chicken or vegetable broth; ½ teaspoon smoked paprika; ¼ teaspoon crushed red pepper flakes (optional); Salt and black pepper, to taste; 1 cup grated Parmesan cheese; 2 tablespoons fresh lemon juice; 2 tablespoons chopped fresh parsley; Extra Parmesan for serving

Description

There’s something magical about the combination of tender shrimp, a rich garlic cream sauce, and perfectly cooked pasta. The Quick & Easy Creamy Garlic Shrimp Skillet with Pasta is the ultimate weeknight comfort meal that feels fancy without the fuss. Imagine a cozy evening at home: the aroma of garlic and butter fills the kitchen, and in under 30 minutes, a restaurant-quality dish is ready to serve. This recipe was inspired by classic Italian coastal dishes, where fresh seafood meets creamy sauces and pasta perfectly soaks up every drop. It’s ideal for busy weeknights, casual dinners, or a special date night, offering a flavorful and satisfying experience that everyone will love.

Ingredients

Scale

1 pound large shrimp, peeled and deveined
12 ounces linguine, fettuccine, or spaghetti
2 tablespoons olive oil
3 tablespoons unsalted butter
4 cloves garlic, minced
1 small onion, finely chopped
1 cup heavy cream
½ cup chicken or vegetable broth
½ teaspoon smoked paprika
¼ teaspoon crushed red pepper flakes (optional)
Salt and black pepper, to taste
1 cup grated Parmesan cheese
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
Extra Parmesan for serving

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Instructions

Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve ½ cup pasta water, then drain and set aside.
Pat the shrimp dry and season with salt, black pepper, and smoked paprika.
Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 2 minutes per side until pink and opaque. Remove shrimp and set aside.
In the same skillet, melt butter and sauté onion and garlic for 2–3 minutes until fragrant and translucent.
Pour in chicken or vegetable broth and heavy cream. Stir to combine and bring to a gentle simmer for 3–5 minutes until slightly thickened.
Add smoked paprika, crushed red pepper flakes, salt, and black pepper. Taste and adjust seasoning.
Stir in Parmesan cheese until smooth, then add fresh lemon juice.
Return shrimp to the skillet, tossing to coat in the creamy sauce. Heat 1–2 minutes until shrimp are warmed through.
Add cooked pasta to the skillet, tossing to coat with sauce. Use reserved pasta water if needed to loosen the sauce.
Garnish with parsley and extra Parmesan before serving.

Notes

Use large shrimp for the best texture; smaller shrimp can become rubbery.
Linguine, fettuccine, or spaghetti all work; whole wheat pasta is a healthier option.
Adjust crushed red pepper flakes for desired heat.
Half-and-half can replace heavy cream for a lighter sauce, though it will be thinner.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of cream or pasta water.
Pair with a green salad, roasted vegetables, or garlic bread for a complete meal.

Prep Time: 10 minutes
Cook Time: 20 minutes