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Garlic Parmesan Shrimp Pasta Skillet with Creamy Sauce

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Difficulty Level Easy / Intermediate
Intensity Level Medium (Active stovetop cooking)
Yield 4 servings
Shelf Life (Storage) 3 days in airtight container (refrigerated)

Ingredients List

For the Shrimp:

  • 1 lb (450g) Large shrimp, peeled, deveined, and tails removed

  • 1 tbsp Olive oil

  • 1/2 tsp Smoked paprika

  • 1/2 tsp Italian seasoning

  • 1/2 tsp Kosher salt

  • 1/4 tsp Black pepper

For the Pasta & Sauce:

  • 8 oz (225g) Fettuccine, linguine, or pasta of choice

  • 2 tbsp Unsalted butter

  • 6 cloves Fresh garlic, finely minced

  • 1/4 tsp Red pepper flakes (optional, for mild heat)

  • 1/2 cup Low-sodium chicken broth (or dry white wine like Pinot Grigio)

  • 1 cup Heavy whipping cream

  • 1 cup Freshly grated Parmigiano-Reggiano cheese

  • 1/2 tsp Lemon zest + 1 tbsp fresh lemon juice

  • 2 tbsp Fresh parsley, finely chopped (for garnish)

1.Boil the Pasta:Heat: High | Time: 8-10 minutes.

Bring a large pot of heavily salted water to a rolling boil. Add your pasta and cook according to package instructions until al dente (typically 1–2 minutes less than fully soft).

Crucial step: Carefully reserve 1/2 cup of starchy pasta cooking liquid, then drain the pasta and set aside.

2.Sear the Shrimp:Heat: Medium-High | Time: 3-4 minutes.

In a large 12-inch skillet, heat 1 tablespoon of olive oil over medium-high heat. In a medium bowl, toss the dried shrimp with smoked paprika, Italian seasoning, salt, and black pepper.

Add the shrimp to the hot skillet in a single layer. Sear for 90 seconds to 2 minutes per side until opaque and pink. Immediately transfer the shrimp to a clean plate and set aside.

3.Aromatics & Deglazing:Heat: Medium | Time: 2-3 minutes.

Turn down the skillet to medium heat and melt 2 tablespoons of unsalted butter. Add the minced garlic and red pepper flakes. Sauté for 60 seconds until fragrant (be careful not to let the garlic brown).

Pour in the chicken broth (or white wine) to deglaze the pan, using a wooden spoon to scrape up any browned flavorful bits stuck to the bottom. Let the liquid simmer for 2 minutes until reduced by half.

4.Simmer the Cream Sauce:Heat: Medium-Low | Time: 4-5 minutes.

Lower the heat to medium-low and pour in the heavy whipping cream. Bring to a gentle simmer (do not let it boil violently). Allow the sauce to simmer gently for 3 to 4 minutes until it begins to slightly thicken and coat the back of a spoon.

5.Melt Cheese & Toss Everything:Heat: Off / Low | Time: 2 minutes.

Remove the skillet from direct heat. Gradually whisk in the freshly grated Parmesan cheese until completely melted and smooth. Stir in the lemon juice and lemon zest.

Add the cooked pasta and seared shrimp (plus any accumulated juices from the plate) directly into the skillet. Toss gently for 1 to 2 minutes so the sauce clings evenly to the pasta. If the sauce feels too thick, splash in 1 to 2 tablespoons of reserved pasta water until glossy.

6.Garnish & Serve:Heat: None | Time: 1 minute.

Garnish generously with fresh chopped parsley and extra grated Parmesan or cracked black pepper. Serve immediately while hot!

 

Nutritional Information

(Calculated per serving based on 4 equal portions)

Nutrient Amount Per Serving
Calories 585 kcal
Total Fat 32g
Saturated Fat 18g
Cholesterol 225mg
Sodium 780mg
Total Carbohydrates 46g
Dietary Fiber 2g
Sugars 3g
Protein 31g
Calcium 340mg
Iron 2.8mg

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