Ah, creamy garlic shrimp pasta! It’s a lifesaver on countless busy weeknights. It’s quick, flavorful, and guaranteed to please everyone at the table.
This recipe is the result of years spent experimenting in the kitchen. I remember the first time I tried to recreate a creamy shrimp pasta I had at a local Italian restaurant. It just wasn’t quite there—the sauce lacked depth, the shrimp were overcooked, and the whole dish felt…well, a bit one-dimensional.
But through trial and error, I found the magic formula. Sun-dried tomatoes add a tangy sweetness, fennel seeds bring a subtle licorice note (though it’s optional!), and a touch of red pepper flakes gives the creamy sauce a welcome kick.
This recipe showcases plump, juicy shrimp, so make sure to get quality! Fresh is always best, but frozen wild-caught shrimp works wonders in a pinch.
Let’s get down to business and create this weeknight marvel together!
Ingredients for Creamy Garlic Shrimp Pasta
- 8 oz (240g) farfalle pasta (or any other short pasta shape you like)
- 1 pound (450g) shrimp, peeled and deveined
- 1 teaspoon onion powder
- 3 garlic cloves, minced
- ¼ teaspoon salt and cracked black pepper (to taste)
- 4 oz (120g) chopped sun-dried tomatoes, drained from oil (reserve 2 tablespoons of the oil)
- 1 cup (240ml) half-and-half (or whipping cream for a more decadent sauce)
- ¼ cup (60ml) vegetable or chicken broth
- 1 cup shredded parmesan cheese (or mozzarella for a different twist)
- 1 tablespoon dried basil
- 1 teaspoon crushed fennel seeds (optional)
- ¼ teaspoon red chili pepper flakes (adjust to your spice preference)
- 1/8 teaspoon paprika
- ½ cup reserved cooked pasta water (or more, depending on desired sauce consistency)
- 1 tablespoon grated parmesan cheese for garnis
Equipment
- Large pot for cooking pasta
- Colander
- Large skillet or frying pan
- Spoon or tongs
- Whisk
Directions for Creamy Garlic Shrimp Pasta
- Cook the Pasta:
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- Bring a large pot of salted water to a boil.
- Add the farfalle (or your chosen pasta) and cook according to package instructions for al dente.
- Reserve ½ cup of the starchy pasta water before draining.
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- Sauté the Shrimp: Heat the reserved sun-dried tomato oil in a large skillet over medium heat while the pasta cooks. Add the shrimp and cook for 2-3 minutes per side or until pink and opaque. Season with the onion powder, half of the minced garlic, and a pinch of salt and pepper. Remove the shrimp from the pan and set aside.
- Build the Creamy Sauce: Add the remaining minced garlic to the same skillet and cook for another minute until fragrant. Don’t let it brown! Whisk in the half-and-half broth, sun-dried tomatoes, parmesan cheese, dried basil, crushed fennel seeds (if using), red pepper flakes, and paprika. Bring to a simmer and cook for 2-3 minutes, until the sauce thickens slightly.
- Bring it All Together:
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- Add the cooked pasta and shrimp back to the pan with the sauce.
- Toss gently to coat everything evenly.
- Gradually add the reserved pasta water and a tablespoon until you reach your desired sauce consistency.
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- It should be creamy but not runny.
Serve and Enjoy! Plate your creamy garlic shrimp pasta and garnish with grated parmesan cheese. A side of crusty bread for dipping in the delicious sauce is always welcome.
Serving Ratio & Prep Time
This recipe yields approximately 4 servings. It’s a breeze to whip up, taking only about 20-25 minutes from start to finish – perfect for a busy weeknight!
Side Dish
This creamy garlic shrimp pasta is a complete meal in itself, but if you’d like to add a side dish, here are a few suggestions:
- A simple green salad with a light vinaigrette
- Roasted vegetables like broccoli, asparagus, or zucchini
- Garlic bread for dipping in the creamy sauce
Conclusion
This creamy garlic shrimp pasta is a delicious and satisfying dish that’s sure to become a weeknight staple in your household. It’s packed with flavor, easy to customize, and comes together in a flash. So, the next time you’re looking for a quick and impressive meal, try this recipe!