Description
Spicy Shrimp Pasta with Garlic Cream Sauce
Ingredients
For the Pasta:
12 oz spaghetti or linguine
1 tbsp olive oil
For the Shrimp:
1 lb large shrimp, peeled and deveined
2 tbsp olive oil
2 garlic cloves, minced
1 tsp smoked paprika
½ tsp red pepper flakes (adjust for heat)
Salt and black pepper to taste
For the Garlic Cream Sauce:
2 tbsp unsalted butter
3 garlic cloves, minced
1 ½ cups heavy cream
½ cup grated Parmesan cheese
½ tsp red pepper flakes
Salt and pepper to taste
Optional Garnish:
Fresh parsley, chopped
Instructions
Cook the Pasta:
Bring a pot of salted water to a boil and cook the spaghetti until al dente according to package instructions. Drain and toss with olive oil to prevent sticking.
Cook the Shrimp:
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Add the shrimp, smoked paprika, red pepper flakes, salt, and pepper. Cook for 2-3 minutes per side until the shrimp are pink and cooked through. Remove from the skillet and set aside.
Make the Garlic Cream Sauce:
In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute.
Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and red pepper flakes, whisking until the sauce is smooth and creamy. Adjust seasoning with salt and pepper.
Combine Pasta and Sauce:
Toss the cooked pasta in the garlic cream sauce until fully coated. Add the cooked shrimp back to the skillet and gently combine.
Serve:
Plate the spicy shrimp pasta and garnish with chopped parsley for a fresh finish. Sprinkle extra red pepper flakes for an added kick.
Enjoy the Heat!
This spicy shrimp pasta with garlic cream sauce is a bold and flavorful dish perfect for spice lovers. It’s a quick and easy dinner that’s as comforting as it is delicious!
Let me know if you’d like to customize the recipe or add any sides!
Step-by-Step Guide
Follow this detailed guide for perfect results. First, prep all ingredients before heating any pans. Mince garlic, grate Parmesan, and pat shrimp dry. Start boiling heavily salted pasta water. As it heats, cook shrimp in a large skillet as instructed, ensuring not to overcrowd the pan. Remove shrimp and immediately start the sauce in the same skillet to capture all the flavorful bits. Once the cream simmers, reduce heat to low before adding cheese to prevent separation. Combine the al dente pasta with the sauce, letting it absorb the flavors for a minute off the heat before adding the shrimp back in.
Serving Suggestions
This rich pasta pairs beautifully with simple, crisp sides. Serve with a light arugula salad dressed in lemon vinaigrette to cut through the creaminess. For a vegetable side, roasted asparagus or sautéed broccolini are excellent choices. To complement the spice, offer a chilled glass of Pinot Grigio or a crisp lager. For presentation, use tongs to twirl pasta into nests on the plate, top with shrimp, and finish with a final sprinkle of parsley and Parmesan.
How-to Summary
In summary: 1) Boil and drain pasta. 2) Sauté shrimp with spices and set aside. 3) In the same pan, make a creamy sauce with butter, garlic, cream, and Parmesan. 4) Toss pasta in sauce, then mix in shrimp. 5) Garnish and serve immediately.
Frequently Asked Questions
Can I use frozen shrimp? Yes. Thaw completely in the refrigerator overnight and pat them very dry to ensure proper searing and to prevent a watery sauce.
How can I make this dish less spicy? Omit the red pepper flakes entirely from both the shrimp and sauce. The smoked paprika provides flavor without intense heat.
What’s a substitute for heavy cream? For a lighter version, use half-and-half, but simmer it longer to thicken slightly. Avoid milk, as it can curdle.
Can I prepare this ahead of time? The components can be prepped, but assemble just before serving. The sauce may thicken upon standing; loosen it with a splash of pasta water when reheating gently.
What if my sauce breaks or looks greasy? Remove from heat and vigorously whisk in a tablespoon of cold butter or a splash of cream until it re-emulsifies.
Common Mistakes to Avoid
- Overcooking the shrimp: They cook quickly and become rubbery if left too long. Remove them as soon as they turn pink and opaque.
- Adding cheese to boiling cream: High heat can cause the cheese to clump. Always reduce to a low simmer before stirring in Parmesan.
- Using pre-grated Parmesan: It often contains anti-caking agents that prevent smooth melting. Freshly grate your cheese for a velvety sauce.
- Not using pasta water: Reserve a cup before draining. The starchy water is the best tool to adjust sauce consistency at the end.
Conclusion
This Spicy Shrimp Pasta with Garlic Cream Sauce masterfully balances bold heat with rich, savory comfort. By following the detailed steps and avoiding common pitfalls, you can create an impressive restaurant-quality meal in under 30 minutes. It’s a versatile recipe that welcomes customization but stands perfectly on its own as a reliably delicious weeknight dinner or a dish for entertaining. The key lies in the harmony of simple, high-quality ingredients cooked with care. Enjoy the process and the delightful, fiery result.