Description
Pioneer Woman Shrimp Pasta is a delightful dish that combines tender shrimp with a creamy, garlicky sauce and pasta. It’s a comforting, restaurant-quality meal that you can easily make at home.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 12 ounces pasta (fettuccine, linguine, or your choice)
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
- Juice of 1 lemon
- Lemon zest (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Prepare the Shrimp: Pat the shrimp dry with paper towels and season with salt and pepper.
- Heat the Oil and Butter: In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat until the butter is melted and bubbly.
- Cook the Shrimp: Add the shrimp to the skillet in a single layer. Cook for about 2 minutes on each side, until pink and opaque. Remove the shrimp from the skillet and set aside.
- Sauté the Garlic: In the same skillet, add the remaining 2 tablespoons of butter and the minced garlic. Sauté for about 1 minute, until the garlic is fragrant.
- Make the Sauce: Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese and red pepper flakes (if using). Cook for 2-3 minutes, until the sauce thickens slightly.
- Combine Everything: Return the cooked shrimp to the skillet and toss to coat in the sauce. Add the cooked pasta and toss to combine everything well.
- Add Final Touches: Stir in the lemon juice and sprinkle with fresh parsley. Add lemon zest if desired. Adjust salt and pepper to taste.
- Serve: Serve the shrimp pasta hot, garnished with extra Parmesan cheese and parsley if desired.