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Shrimp Garlic Parmesan Pasta

This shrimp garlic parmesan pasta combines the rich aroma of roasted garlic, tender sautéed shrimp, and nutty melted Parmesan into a luscious sauce that coats al dente pasta. The dish is finished with a splash of lemon and red pepper flakes, resulting in a fragrant, creamy, and visually appealing plate that balances freshness and savory richness.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 550
Ingredients Equipment Method

Ingredients
  

  • 1 pound shrimp, peeled and deveined use wild-caught if available
  • 4 cloves garlic, minced use plenty for aroma
  • 1 cup Parmesan cheese, grated preferably freshly grated
  • 12 ounces spaghetti or linguine cook until al dente
  • 1 lemon lemon, juiced adds brightness
  • 3 tablespoons olive oil for sautéing
  • 1 tablespoon butter for finishing the sauce
  • ¼ cup white wine or chicken broth optional, for deglazing
  • ½ teaspoon red pepper flakes adjust to taste
  • Salt to taste salt for pasta water and seasoning
  • Pepper to taste black pepper freshly ground

Equipment

  • Large skillet
  • Pasta pot
  • Tongs
  • Slotted spoon
  • Microplane

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente, about 8-10 minutes. Drain, reserving ½ cup of pasta water, and set aside.
  2. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, until it turns golden and releases a rich aroma.
  3. Add the shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. You should see a slight golden edge forming on the shrimp. Remove the shrimp from the skillet and set aside.
  4. Pour the white wine or chicken broth into the skillet to deglaze, scraping up any browned bits from the bottom. Let it simmer for about 1 minute, allowing the flavors to meld.
  5. Reduce the heat to low and stir in the grated Parmesan cheese, stirring until it melts into a smooth, cheesy sauce. Add the lemon juice and a pinch of red pepper flakes for a hint of spice. If the sauce is too thick, stir in a splash of reserved pasta water until it reaches your desired consistency.
  6. Return the cooked shrimp to the skillet, tossing gently to coat them in the sauce. Add the cooked pasta to the skillet, tossing everything together until evenly coated and heated through. Finish by stirring in the butter for a silky finish.
  7. Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with extra Parmesan and a squeeze of lemon for a bright finish. Enjoy your fragrant, creamy shrimp garlic parmesan pasta!