Hey there, pasta lovers!
Got a craving for something delicious and quick? I’ve got you covered!
Today, I’m diving into one of my go-to recipes: garlic shrimp pasta.
It’s packed with flavor, super easy to whip up, and ready in no time.
Whether you’re cooking for yourself or impressing friends, this dish is a winner!
Let’s get cooking! 🍤🍝
Ingredient Substitutions
Linguine can be replaced with zucchini noodles or spaghetti squash for a low-carb option. These vegetable alternatives provide a similar texture and absorb flavors well, while significantly reducing carbohydrate content. Adjust cooking time as zucchini noodles and spaghetti squash cook faster than pasta.
Frozen shrimp can be substituted with firm tofu or tempeh for a vegetarian version. Cut tofu or tempeh into bite-sized pieces and pan-fry until golden brown. These alternatives offer protein and can absorb the dish’s flavors effectively. Marinate the tofu or tempeh in the spices before cooking to enhance flavor.
Heavy cream can be replaced with coconut milk for a dairy-free option. Use full-fat coconut milk for a similar creamy texture. This substitution adds a subtle coconut flavor that complements the garlic and spices. Reduce the coconut milk slightly to achieve the desired consistency, as it’s typically thinner than heavy cream.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 70-80 g
- Fat: 70-80 g
- Carbohydrates: 80-90 g
Ingredients
For the pasta:
- 8 oz linguine
For the shrimp:
- 1 tbsp Old Bay seasoning
- 1 lb frozen shrimp (thawed, peeled, and deveined)
- 1/4 tsp black pepper (freshly ground preferred for more potent flavor)
- 1/2 tsp salt
- 1 tbsp olive oil (I like Pompeian Pure Olive Oil for this, it’s light and won’t overpower the shrimp)
For the sauce:
- 1/4 cup fresh parsley (finely chopped)
- 1/2 cup grated parmesan cheese (freshly grated from a block melts much smoother and tastes better)
- 1 garlic clove (minced, about 1 tsp)
- 1 1/2 tbsp butter
- 1/2 cup heavy cream (for a richer, thicker sauce)
Step 1: Cook the Pasta
In a medium-sized saucepan, bring water to a boil and salt it generously.
Add your pasta and cook according to the package instructions until al dente.
Before draining, reserve 1 cup of the pasta water for later use.
Drain the pasta and set aside.
Step 2: Cook the Shrimp
In a skillet over medium heat, melt 1 tablespoon of butter and add a drizzle of olive oil.
Add the shrimp to the skillet and cook for about a minute.
Season with salt, pepper, and Old Bay Seasoning or paprika, if desired.
Continue to cook the shrimp until it turns pink.
To avoid overcooking, you can do this in batches.
Once cooked, transfer the shrimp to a plate and set aside.
Step 3: Prepare the Creamy Sauce
In the same skillet, melt the remaining butter and add minced garlic.
Cook the garlic for about 30 seconds until it’s fragrant.
Pour in the heavy cream, and use a spatula to deglaze the pan, scraping up any flavorful bits stuck to the bottom.
Step 4: Finish the Sauce and Reheat Shrimp
Add grated Parmesan cheese to the cream mixture and let it melt, whisking until the sauce is smooth.
Loosen the sauce by adding the reserved pasta water gradually, allowing it to simmer for a minute.
Taste the sauce and adjust seasoning with more salt and pepper if needed.
Step 5: Combine Pasta and Shrimp
Toss the cooked pasta with the sauce in the skillet until it’s well coated.
Add the shrimp back into the skillet to warm it gently.
Garnish with freshly chopped parsley and serve hot.
Enjoy your shrimp pasta delight!
