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Smoky Creamy Shrimp Pasta

A rich and flavorful pasta dish that elegantly combines smoky spices with creamy sauces and tender shrimp, perfect for impressing family and friends during cozy evenings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 540
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 8 ounces fettuccine or spaghetti
Shrimp Ingredients
  • 1 pound shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • Salt and pepper, to taste
Garnish and Serving
  • Fresh parsley, chopped for garnish
  • Lemon wedges for serving

Method
 

Cook the Pasta
  1. Boil a large pot of salted water and cook the fettuccine according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water, then drain the noodles and set aside.
Sauté the Shrimp
  1. In a large pan over medium heat, add the olive oil, and once hot, toss in the minced garlic. Sauté until fragrant, about 1 minute.
  2. Add the shrimp, season with salt, pepper, and smoked paprika, and cook until they turn pink, about 2-3 minutes per side. Remove shrimp from the pan and set aside.
Create the Sauce
  1. In the same pan, pour in the heavy cream and bring it to a gentle simmer.
  2. Gradually add the Parmesan cheese while stirring until the sauce thickens, about 3-5 minutes. If the sauce turns too thick, add a splash of the reserved pasta water to reach your desired consistency.
Combine
  1. Add the cooked pasta and sautéed shrimp into the sauce. Toss everything together carefully until well combined. Taste and adjust seasoning with salt and pepper as needed.
Garnish and Serve
  1. Plate the pasta and top with fresh parsley for an added burst of color. Serve with lemon wedges for those who enjoy a zesty kick!

Notes

For a heart-healthy version, opt for whole wheat or gluten-free pasta options. Ensure shrimp are cooked just until pink to maintain a tender texture. Avoid boiling sauce vigorously to prevent separation. Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.