Garlic Parmesan Shrimp Pasta

These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.

Pasta: The creamy sauce is perfect with a long noodle like spaghetti or linguine. It also works with a chunk shape like rigatoni or penne. 
Shrimp: I generally go for 20-25 or 26-30 count, which gives a good serving of shrimp per person - between 8-12. I usually buy frozen raw shrimp! But you can use fresh shelled and deveined shrimp. Ensure if you are using frozen that they are fully defrosted before cooking. 
Garlic: Feel free to add more garlic to the sauce; like I always say, we measure garlic with your heart!
White wine: Use any dry white wine; if you don't consume alcohol, you can substitute it with additional broth.
Heavy cream: You want to use heavy cream, thickened cream, or double cream. The sauce will thicken less if you use a thinner option like half and half or single cream. 
Broth/Stock: I recommend shrimp/seafood/fish broth for the sauce, but chicken or vegetable is a great alternative. I love Better than Bouillon for a quick broth/stock.
Parmesan cheese: It is best to buy a block of parmesan and grate it yourself. It will melt much more smoothly into the sauce.
Lemon juice: Fresh lemon juice cuts through the rich cream and adds a zing to the pasta. If you don't have any lemons, you can leave it out.

We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!

• Don't overcook the shrimp; they only need around 3 minutes to cook. In the recipe, they are fried for 2 minutes and then added to the sauce to cook further. 
• When you add the garlic to the butter, keep the heat low so the garlic doesn't burn. And have the wine ready so you can add it quickly to the pan.
• Salt the pasta cooking water generously; it seasons the pasta and enhances the whole dish. The recipe suggests 1 tablespoon of salt.
• The recipe reminds you to reserve 1½ cups of the pasta cooking water; this helps to thin the sauce and emulsify it with the pasta, so it sticks and clings to each strand rather than pooling at the bottom of the bowl. Add ½ cup of pasta cooking water; if the sauce thickens too much, add more as needed.

These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.

• This dish is delicious with crab, squid or scallops instead of shrimp, or if it is that time of year when lobster is cheap, you can substitute lobster chunks.
• Add some baby spinach at the end of cooking or steamed asparagus spears for extra veg. 
• Add crumbled, cooked bacon for a crispy, salty, smoky hit.
• Add a pangratatto topping. These toasted breadcrumbs add a deliciously crunchy, crispy element to the pasta. See Pangrattato post.

Sides: Serve this Garlic Parmesan Shrimp Pasta with a simple green salad and some crusty bread. Alternatively, add a side of steamed asparagus, green beans or broccoli. 

Wine Pairing: Pick a buttery chardonnay to complement the velvety texture of the sauce, or opt for a crisp pinot grigio to balance its richness. If you're a fan of red wine, consider lightly chilling a pinot noir or a gamey for a delightful twist. And for those looking to indulge, enjoy this dish with a glass of rose champagne, as seafood and bubbles are always a hit combo.