Creamy Garlic Shrimp Pasta

 Creamy Garlic Shrimp Pasta 

Pasta & Shrimp

1 1/2 lb large shrimp, peeled & deveined 

1 1/2 tsp paprika 

Salt & pepper 

12 oz linguine or spaghetti 

Sauce

2 tbsp butter 

4 cloves garlic, minced 

1 1/2 heavy cream 

2 tsp cornstarch

1/4 tsp salt 

Pinch of black pepper

1 cup Parmesan cheese, shredded 

Chopped fresh parsley for garnish 

Freshly grated Parmesan cheese for serving 

Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with paprika, salt and pepper. Set aside.  

Bring a large pot of salted water to a boil. Add the pasta and cook until el dente, according to package instructions. Before draining, reserve 2 cups of the pasta water and set aside. Drain pasta. 

Heat a medium deep skillet over medium heat. Add 1 tbsp butter and 1 tbsp oil and heat until hot and rippling. Add the shrimp and cook 30 - 45 seconds, flip and cook just until the shrimp are pink and cooked through. Remove the shrimp to a plate and set aside.  

Add 2 tbsp butter and garlic to the pan. sauté until fragrant, about 30:seconds. 

In a small bowl, whisk the heavy cream and cornstarch until well combined. Add to pan and whisk to combine, allowing the sauce to bubble and thicken slightly, 1-2 minutes. 

Add salt, pepper and Parmesan cheese, stirring until the cheese is melted. 

Add the cooked noodles, lifting and tossing with tongs to coat the pasta thoroughly with the sauce. Add spoonfuls of the reserved pasta water to loosen the sauce until you are happy with consistency of the sauce. 

Add the shrimp and toss to combine. Season to taste with salt and pepper.  Sprinkle with fresh parsley and serve immediately. 

Notes:

Any size shrimp can be used, suggested 21-30:size is recommended. 

Cornstarch is only needed if you use milk instead of heavy cream 

Increase sauce ingredients if you prefer a saucier pasta 

Freshly grated  Parmesan cheese will work best as pre shredded cheese won’t melt as well in the sauce and May result in a gritty texture