Ooo yes 🍤🧄 shrimp and garlic pasta—fast, fragrant, and restaurant-worthy. Here’s a simple, juicy, foolproof version.
🍝 Shrimp & Garlic Pasta
Ingredients (serves 2–3)
- 8 oz pasta (spaghetti, linguine, or fettuccine)
- 1 lb shrimp, peeled & deveined
- Salt & black pepper
- ½ tsp paprika (optional)
- 3 tbsp olive oil or butter
- 5–6 cloves garlic, minced
- ÂĽ tsp red pepper flakes (optional)
- ½ cup chicken broth or white wine
- ÂĽ cup grated Parmesan
- Juice of ½ lemon
- Fresh parsley (optional)
Instructions
- Cook pasta
- Boil pasta in salted water until al dente.
- Reserve ½ cup pasta water, then drain.
- Season shrimp
- Pat shrimp dry.
- Season with salt, pepper, and paprika.
- Cook shrimp
- Heat skillet over medium-high heat.
- Add oil/butter.
- Cook shrimp 1–2 minutes per side until pink.
- Remove and set aside.
- Garlic sauce
- Lower heat to medium.
- Add more oil/butter if needed.
- Sauté garlic and red pepper flakes 30 seconds (don’t brown).
- Pour in broth or wine; simmer 1–2 minutes.
- Combine
- Add pasta to sauce.
- Toss with shrimp.
- Add pasta water as needed for silkiness.
- Finish
- Stir in Parmesan and lemon juice.
- Garnish with parsley and extra cheese.
🔥 Pro Tips
- Don’t overcook shrimp—they turn rubbery fast.
- Lemon at the end = fresh flavor pop.
- Want creamy? Add ¼–½ cup heavy cream.
✨ Optional upgrades
- Add spinach or cherry tomatoes
- Cajun seasoning for heat
- Butter + olive oil combo for richness
Want this creamy Alfredo-style, spicy Cajun, or one-pan 15-minute version next?
