Spicy And Creamy Shrimp Pasta Recipe

This creamy shrimp pasta recipe perfectly blends comfort and sophistication, making it my ultimate go-to for a quick yet indulgent weeknight dinner. The rich, garlicky sauce with a hint of heat from the red pepper flakes is like a hug in a bowl, and the way it clings to the linguine is simply irresistible!

The delightful contrast in textures between succulent shrimp and perfectly cooked linguine is what I love most about this dish. A few red pepper flakes put the heat in the creamy sauce, enriched with garlic, chicken broth, and a lot of freshly grated Parmesan.

Altogether, the sauce and the pasta give the impression of being a big, creamy hug, which makes sense. Both ingredients are going to be in my mouth at the same time, so they better get along.

Ingredients

Prawns: They are packed with protein, low in calories, and teeming with nutrients like selenium and vitamin B12.

Crushed Red Pepper: Provides heat and spice, boosts metabolism, and—oh, yeah—has lots of antioxidants.

The flavor is strong and a bit sweet, but garlic is loved for its sturdy flavor and the way it boosts other flavors.

It’s served up in so many ways and so many cuisines that there’s no way to say you’ve truly tasted the world if you haven’t tasted garlic in some form.

Creamy and rich, heavy cream is high in fat and a good source of vitamin A.

Parmesan Cheese: Aged for enhanced digestibility, this cheese adds umami flavor, is high in calcium and protein, and has the benefit of being an allergen-free source of these nutrients.

Ingredient Quantities

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• 8 oz linguine or spaghetti
• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon red pepper flakes (adjust to taste)
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice

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Instructions

1. Prepare the linguine or spaghetti as specified in the package directions until it achieves an al dente texture. Drain the pasta and set it aside.

2. The shrimp should be seasoned with salt and pepper. A large skillet should be heated over medium-high heat with 1 tablespoon of olive oil.

3. Put the shrimp in the skillet and sauté them for about 2-3 minutes on each side, until they are a nice shade of pink and totally opaque. Take them out of the pan and set them aside.

4. In the same skillet, add the leftover tablespoon of olive oil and the minced garlic. Sauté for approximately 30 seconds until the garlic is aromatic.

5. Add the red pepper flakes and stir for a few seconds, then pour in the chicken broth and lemon juice. Let simmer for 2-3 minutes, letting the broth reduce slightly.

6. Reduce the heat to medium and blend in the heavy cream. Allow it to simmer for about 2 minutes, stirring occasionally.

7. Gradually add the Parmesan cheese, stirring continuously until the cheese is melted and the sauce is smooth.

8. The shrimp should be returned to the skillet and stirred into the creamy sauce. They can now be set to simmer for another 2 minutes.

9. Add the pasta, after it has been cooked, to the skillet and mix all the components together until the pasta becomes coated with the sauce.

10. Sprinkle the fresh parsley over the top and serve piping hot. Adjust the amount of salt and pepper as needed. Enjoy!

Equipment Needed

1. Large pot
2. Strainer or colander
3. Large skillet
4. Tongs
5. Spatula or wooden spoon
6. Measuring spoons
7. Measuring cups
8. Knife
9. Cutting board
10. Grater

FAQ

• Q: Can I use any type of pasta for this recipe?
  A: Yes, you can substitute the linguine or spaghetti with your preferred pasta type.
• Q: How can I adjust the spice level?
  A: You can decrease or increase the amount of red pepper flakes to match your desired spice level.
• Q: Is it possible to make the sauce thicker?
  A: Yes, simmer the sauce longer to reduce it, or add a bit of cornstarch mixed with water as a thickening agent.
• Q: Can I use frozen shrimp?
  A: Yes, just ensure they are fully thawed and drained before cooking.
• Q: What can I substitute for heavy cream?
  A: You can use half-and-half for a lighter option, though it may be slightly less creamy.
• Q: How do I store leftovers?
  A: Place leftovers in an airtight container and refrigerate. Consume within 2 days for best quality.
• Q: Can I add vegetables to this dish?
  A: Absolutely, you can add vegetables like spinach or cherry tomatoes for extra flavor and nutrition.

Substitutions and Variations

For the pasta: Use fettuccine, penne, or zoodles as a low-carb substitute.
For the shrimp: Use chicken breast cut into bite-sized pieces or tofu for a version suitable for vegetarians.
To make the heavy cream non-dairy, substitute with either coconut cream or cashew cream.
The vegan-friendly alternative to Parmesan cheese is to use nutritional yeast or vegan Parmesan.
For the chicken broth: Use vegetable broth for a vegetarian version.

Pro Tips

1. Pasta Timing Start boiling the water for your pasta while prepping other ingredients to save time. Ensure the pasta is drained and ready just in time to mix with the sauce for optimum texture.

2. Shrimp Perfection Make sure your shrimp is dried with a paper towel before seasoning. This helps them sear properly and develop a nice crust without steaming.

3. Garlic Flavor When sautéing garlic, be careful not to brown it. Browning can make it bitter. If it starts browning too quickly, reduce the heat or remove the pan momentarily.

4. Creamy Sauce To prevent the sauce from separating, add the Parmesan cheese in batches and stir constantly over low heat. This promotes a smooth consistency.

5. Freshness Boost For an extra burst of freshness, consider topping the dish with additional lemon zest or thinly sliced basil along with the parsley. This adds a bright, aromatic finish.