Garlic Shrimp Pasta
Description
Seafood lovers will love this quick, easy dish. It's perfect for busy weeknights but can also be an elegant dinner for any special occasion.
Ingredients
8 oz.linguine pasta
1 T. olive oil
1 1/2 T. butter, divided
1 lb. raw shrimp, frozen, peeled, and deveined
1/2 t. salt
1/4 t. black pepper
1 T. Old bay seasoning, optional (or smoked paprika)
1 clove garlic, minced
1/2 c. heavy cream
1/2 c. Parmesan cheese, grated
1/4 c. chopped fresh parsley
Directions
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In a medium saucepan, cook pasta in well salted boiling water according to package directions until al dente, about 2-3 minutes. When pasta is cooked, reserve 1 c. of the pasta water; set aside; drain pasta.
In a skillet over medium heat, melt 1 T. butter; add olive oil. Cook the shrimp for 1 minute; season with salt, pepper, and Old Bay Seasoning or paprika, if using. Continue to cook the shrimp until pink, cooking in batches if worried that you may overcook the shrimp. Transfer the shrimp to a plate; cover to keep warm; set aside.
In the same skillet, melt the remaining butter; add garlic; cook for 30 seconds or until it's fragrant. Add the heavy cream, deglazing the pan with a spatula.
Add Parmesan cheese, let it melt; loosen the sauce with reserved pasta water; allow to simmer for 1 minute. Add more salt and pepper, if needed.
Toss pasta with the sauce until well coated. Add the shrimp back in; reheat gently.
Serve, garnished with freshly chopped parsley.
4 servings.
*Store in the refrigerator in a sealed container for up to 3 days. Reheat in a skillet over low-medium heat adding a splash of water to loosen the sauce. It can also be reheated in the microwave with an added bit of water.