Creamy Garlic Shrimp Pasta
Creamy garlic shrimp pasta starts by gently sautéing minced garlic in olive oil and butter over low heat until the aroma blooms without browning. Shrimp go in next and cook just until both sides turn pink, keeping the flesh tender and sweet. Heavy cream is added and simmered for two to three minutes to thicken the sauce and meld it with the garlic and shrimp juices. Spaghetti is boiled one minute short of the package time, then tossed in the sauce with grated Parmesan and a splash of pasta water so the cheese melts into a silky coating. Overcooking the shrimp turns them rubbery, so pulling them the moment they change color is essential.
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Instructions
- 1
Boil salted water and cook spaghetti 1 minute less than package directions, then drain.
- 2
Heat olive oil and butter in a pan, then sauté minced garlic over low heat until fragrant.
- 3
Season shrimp lightly with salt and pepper, then cook until both sides turn pink.
- 4
Pour in heavy cream and simmer on low heat for 2-3 minutes until slightly thickened.
- 5
Add pasta and parmesan, then loosen with a little pasta water to coat evenly.
- 6
Adjust seasoning, plate, and finish with extra black pepper.
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