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creamy garlic shrimp pasta family

Easy 20-Minute Creamy Garlic Shrimp Pasta the Whole Family Will Love

creamy garlic shrimp pasta family combines quick pasta and 20 minute weeknight meals. Delivers easy seafood family flavors with simple prep. Try now!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Pasta Recipes
Cuisine: Italian-American
Calories: 485

Ingredients
  

  • 8 oz shrimp, peeled and deveined
  • 8 oz linguine pasta
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup frozen peas
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 2 tbsp fresh parsley, chopped
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Method
 

  1. Bring a large pot of salted water to a boil and add your linguine pasta. Cook according to package directions until al dente, then drain but don't rinse it—the starch helps the sauce cling. This usually takes about 9 to 11 minutes, so set a timer so you don't overcook it.
  2. While the pasta cooks, heat 1 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat. Once the butter melts and the pan gets hot, you're ready for the shrimp. Make sure your heat isn't cranked all the way up or the garlic will burn before the shrimp finishes cooking.
  3. Add your 3 minced garlic cloves to the hot pan and stir constantly for about 30 seconds until it smells incredible. Don't panic if the garlic looks a tiny bit brown at the edges—that's actually flavor. Pour in the 8 oz of shrimp and sprinkle with salt and pepper, then let them sear for 1 to 2 minutes on each side.
  4. Flip the shrimp and cook the other side until they turn pink and opaque, which takes about another 1 to 2 minutes. You want them cooked through but not rubbery, so don't walk away during this part. This is when I usually add the 1/4 tsp red pepper flakes and 1 tsp oregano to the creamy garlic shrimp pasta family base.
  5. Pour in the 1/2 cup chicken broth and let it simmer for about a minute while you scrape up any brown bits from the bottom of the pan. These bits are pure flavor, honestly. Then add your 1/2 cup heavy cream and stir everything together until it looks smooth and gorgeous.
  6. Add the 1/2 cup frozen peas directly to the sauce and let them warm through for about a minute—they thaw fast. Stir in your 1/2 cup grated Parmesan cheese and keep stirring until the cheese melts completely into a silky sauce. Taste it and adjust the salt and pepper if needed.
  7. Add the cooked pasta directly to the skillet and toss everything together until each strand is coated with that creamy sauce. If it looks a little thick, add a splash of pasta water to loosen it up—it'll continue thickening as it sits. Divide into bowls and top with fresh parsley, then serve immediately while it's hot.