How to Make Creamy Garlic Shrimp Pasta (Pasta con Gamberi)

Simple Summary

Pasta con Gamberi with Shrimp is a delightful Italian-inspired dish that combines tender pasta with succulent shrimp in a flavorful garlic and white wine sauce. This elegant yet easy-to-make meal is perfect for a quick weeknight dinner or a special occasion.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 12 oz (340g) linguine or spaghetti
• 1 lb (450g) large shrimp, peeled and deveined
• 4 tablespoons olive oil, divided
• 6 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/2 cup (120ml) dry white wine
• 1 cup (240ml) heavy cream
• 2 tablespoons unsalted butter
• 1/4 cup (25g) grated Parmesan cheese
• 2 tablespoons fresh lemon juice
• 1/4 cup fresh parsley, chopped
• Salt and freshly ground black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

2. While the pasta is cooking, pat the shrimp dry with paper towels and season with salt and pepper.

3. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp and cook for 1-2 minutes per side until pink and just cooked through. Remove shrimp from the skillet and set aside.

4. In the same skillet, add the remaining 2 tablespoons of olive oil. Reduce heat to medium and add minced garlic and red pepper flakes. Sauté for 1 minute until fragrant.

5. Pour in the white wine and simmer for 2-3 minutes until slightly reduced.

6. Add the heavy cream and bring to a gentle simmer. Cook for 3-4 minutes until the sauce starts to thicken.

7. Stir in the butter and Parmesan cheese until melted and well combined.

8. Add the cooked pasta to the skillet and toss to coat with the sauce. If the sauce is too thick, add some of the reserved pasta water to reach desired consistency.

9. Return the shrimp to the skillet and add lemon juice. Toss everything together gently to combine and heat through.

10. Remove from heat and stir in chopped parsley. Taste and adjust seasoning with salt and pepper if needed.

11. Serve immediately, garnished with additional Parmesan cheese and parsley if desired.

Chef's Notes

• For best results, use fresh shrimp. If using frozen, thaw completely and pat dry before cooking.
• Don't overcook the shrimp as they can become tough. They should be just pink and opaque.
• The pasta water is key to adjusting the sauce consistency - don't forget to reserve some before draining.
• You can substitute half-and-half for heavy cream for a lighter version, though the sauce won't be as rich.
• For a gluten-free option, use your favorite gluten-free pasta.
• Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water or cream to loosen the sauce.

Nutritional Info

Per serving (approximate):

• Calories: 650
• Protein: 30g
• Fat: 35g
• Carbohydrates: 55g
• Fiber: 2g
• Rich in omega-3 fatty acids from shrimp
• Good source of calcium from Parmesan cheese
• Contains vitamin C from lemon juice and parsley

Serving Suggestions

• Serve with a crisp green salad and garlic bread for a complete meal.
• Pair with a chilled glass of the same white wine used in the sauce, such as Pinot Grigio or Sauvignon Blanc.
• For a special touch, garnish with lemon wedges and a sprinkle of red pepper flakes.
• This dish is perfect for date nights, family dinners, or entertaining guests.
• For a beautiful presentation, serve in large, shallow bowls and twirl the pasta high in the center, arranging the shrimp on top.