CREAMY Garlic Shrimp Pasta | INSANELY Good 20 Minute Recipe

This Creamy Garlic Shrimp Pasta is packed with flavors, made with simple everyday ingredients, and all done in under 30 minutes. Serve it next to a garden salad, crunchy baguette, and a bottle of Spanish white wine from Rias Baixas for a fabulous meal.

To make this recipe, I used red Argentinian shrimp I bought frozen and thawed out and already peeled and deveined. However, you can use whatever type of shrimp you like. The most important thing is to fully thaw out the shrimp and pat them completely dry. This way the shrimp can absorb all the flavors in the pan.

For the pasta, I used fettuccine. You can also use tagliatelle, linguine, or even spaghetti. Just make sure to check the package instructions on the pasta you are using; that way, you cook it perfectly al dente.

TIPS & TRICKS to Make this Recipe: Make sure to save some of the pasta water. Adding some into the creamy sauce will enhance its texture and flavor. This dish will hold for up to 3 days in the fridge. Just add in some pasta water when reheating to bring back the creaminess.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
SPANISH OLIVE OIL

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Watch the Video Below on How to Make this CREAMY Garlic Shrimp Pasta

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CREAMY Garlic Shrimp Pasta

Course Main Course

Cuisine Mediterranean

Prep Time 5 minutes

Cook Time 20 minutes

Servings 4

Calories 447 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 8 oz fettuccine 225 grams
• 3 tbsp extra virgin olive oil 45 ml
• 1 lb. raw extra large shrimp (peeled & deveined) 450 grams
• 1/2 tsp hot smoked Spanish paprika 1.25 grams
• 1 shallot (finely chopped)
• 6 cloves garlic (roughly chopped)
• 1 1/2 tbsp all purpose flour 14 grams
• 3/4 cup low fat milk 180 ml
• 3/4 cup vegetable broth 180 ml
• 2 tbsp grated manchego chese 15 grams
• 1 tsp dried oregano 1 gram
• 2 tsp lemon juice 10 ml
• sea salt & black pepper
• fresh parsley for garnish

Instructions

1. Fill a stock pot a little over half ways with water, season generously with sea salt and heat it with a high heat

2. At the same time, heat a large fry pan with a medium heat and add in the olive oil

3. While the oil is heating, add the shrimp over some paper towels, all in a single layer, and pat dry, then season with sea salt & black pepper and sprinkle them with a dash of hot smoked paprika

4. Add the shrimp into the hot fry pan, all in a single layer, cook for 1 minute per side or until just cooked through, then remove from the pan and set aside covered with foil paper

5. Using the same pan with the same heat, add in the chopped shallot and garlic, mix continuously, after 3 minutes and the shallot is slightly translucent, add in the flour, mix for another 1 to 2 minutes, then add in the milk and vegetable broth, gently mix continuously for 3 to 4 minutes or until you get a slightly creamy sauce, then add in the grated cheese, oregano, lemon juice and season with sea salt & black pepper, mix together and then lower to a low heat and simmer

6. Once the water comes to a boil in the stock pot, add in the pasta, mix every 2 to 3 minutes, once it's cooked al dente, using tongs, transfer the pasta directly from the stock pot into the pan with the simmering creamy sauce, add the shrimp back into the pan and mix together until well mixed, remove from the heat

7. Transfer into serving dishes and garnish with chopped fresh parsley, serve at once, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

CREAMY Garlic Shrimp Pasta

Amount Per Serving

Calories 447 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 3g19%

Trans Fat 0.05g

Polyunsaturated Fat 2g

Monounsaturated Fat 9g

Cholesterol 195mg65%

Sodium 893mg39%

Potassium 398mg11%

Carbohydrates 50g17%

Fiber 3g13%

Sugar 4g4%

Protein 27g54%

Vitamin A 574IU11%

Vitamin C 3mg4%

Calcium 179mg18%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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