This Garlic Parmesan Shrimp Pasta strikes that perfect balance between decadence and simplicity for those nights when we're craving something utterly scrumptious but don't have hours to spare. It's a dish that screams comfort food and is on the table in under 30 minutes. Paired with some crusty bread or a simple side salad or veggies, you've got a complete meal, perfect for those busy evenings when you need a meal that's as easy as it is indulgent.
Bring a large pan of water to a boil. Add the salt and cook the pasta for 1 minute less than the packet instructions.1 tablespoon salt12 oz/ 340g pasta
Once cooked, reserve 1½ cups of the pasta cooking liquid and drain the pasta.
While the pasta is cooking.
Heat the olive oil in a heavy-based skillet over medium-high heat.1 tablespoon olive oil
Sprinkle the shrimp with salt and pepper and add to the skillet.15 oz/ 425g raw shrimp½ teaspoon salt½ teaspoon black pepper
Stir the shrimp for 2 minutes until almost cooked, then transfer to a plate.
Melt the butter in the same skillet, add the minced garlic and cook for 30 seconds.2 tablespoon butter6 cloves garlic
Pour in the wine and bring to a simmer. Cook for 2 minutes, then add the broth and simmer for 2 minutes.⅓ cup/ 80ml dry white wine½ cup/ 120ml broth
Add the cream, then sprinkle over the parmesan. Stir until the parmesan has melted, then let the sauce simmer for 1 ½ minutes until it thickens slightly.1½ cup/ 360ml heavy cream1¼ cup/ 80g grated parmesan cheese
Add the drained pasta to the sauce and ½ cup of the reserved cooking water.
Stir the pasta gently until it's coated in the sauce, then add the cooked shrimp and cook everything for 1 minute, tossing gently. Add more pasta cooking water if the sauce gets too thick.
Add the lemon juice, most of the parsley and the black pepper.1 teaspoon lemon juice2 tablespoon finely chopped parsley½ teaspoon black pepper
Serve immediately, garnished with the extra parsley and parmesan to taste.
Notes
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.
Use any dry white wine; if you don't consume alcohol, you can substitute it with additional broth.
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.
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.
It is best to buy a block of parmesan and grate it yourself. It will melt much more smoothly into the sauce.