This garlic parmesan shrimp pasta is quick, easy and a hit for the whole family! It comes together in 15-20 minutes and is sure to be a hit. Even our kids love this one, which is always a big plus. Finding meals that the whole family loves isn’t always easy! The recipe is super simple overall and light and tasty. You can use shrimp or chicken, but we love the flavor and combination with the shrimp. Hope you love it as much as we do!
What you need to make garlic parmesan shrimp pasta + substitutions:
- Fettuccine- We used fettuccine but you can use any pasta variety! Thomas would have preferred angel hair, but I forgot to get it from the store, oops! So fettuccine it was.
- Olive oil– There is just nothing like some good quality olive oil. I use a ton of olive oil, because it’s one of my favorite things! Adds such a nice light yet rich flavor to this pasta dish!
- Butter- We use Kerrygold butter always when it comes to cooking! It’s our favorite and we get it in a pack of four from Costco.
- Garlic- Fresh garlic is 100% ideal here. There’s nothing like fresh garlic! Powder works too, but I highly suggest the fresh.
- Parmesan– Why is parmesan SO GOOD? Cheese is essential to my living. You can use fresh parmesan, like we did, and grate it yourself. You can also buy the already grated to save even more time. We love Cello brand!
- Shrimp- We used shrimp in this recipe! You could easily do chicken, but everyone in our family loves shrimp so it’s an easy way to incorporate it! We always buy the already peeled and deveined to make it easier.
- Parsley– Adds the perfect fresh green touch to the top! I’ll use any excuse to use herbs from our garden right now!
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Alright, let’s get to making the recipe! Enjoy!
Garlic Parmesan Shrimp Pasta
This garlic parmesan shrimp pasta is quick, easy and a hit for the whole family! It comes together in 15-20 minutes and is sure to be a hit. Even our kids love this one, which is always a big plus. Finding meals that the whole family loves isn't always easy! The recipe is super simple overall and light and tasty. You can use shrimp or chicken, but we love the flavor and combination with the shrimp. Hope you love it as much as we do!
Servings: 4
Ingredients
For the Pasta:
- 6 oz fettuccine
- 2 tbsp olive oil
- 1 tbsp butter unsalted or salted
- 3 garlic cloves minced
- ¼-⅓ cup pasta starch water
- ⅓ cup parmesan shredded
- ¼-½ tsp sea salt
- fresh parsley for garnish
For the Shrimp:
- 1 lb shrimp peeled & deveined
- 2 tbsp olive oil
- ½-1 tsp sea salt
- ½-1 tsp pepper
Instructions
For the Shrimp:
- Pat dry your shrimp. On a sheet pan, add paper towels and lay our shrimp out. Then put paper towels on top and pat dry until dried out. Season in a bowl with sea salt and pepper.
- Heat a cast iron with olive oil. Cook shrimp on medium high heat on each side for about 2-3 minutes until they're done.
- Remove your shrimp from the pan.
For the Pasta:
- Heat a medium pot with water and salt and bring to a rolling boil.
- When the water is boiling, go ahead and add in the pasta. Cook according to the package.
- When the pasta is done, drain but reserve about ¼-⅓ cup pasta water.
- Meanwhile, in a skillet, heat olive oil and butter. Add in the garlic and cook for about 1 minute.
- Pour drained pasta into the pan with the oil/ butter mixture. Pour on the reserved pasta water.
- Sprinkle your pasta with parmesan. Season with sea salt. Mix until everything is incorporated.
- Add in the shrimp. When serving, top with fresh parsley and red pepper flakes. Enjoy!
Notes
For Storing: Store leftovers in an airtight container in the fridge for 3 days.
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