Instructions
Step 1. Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente.
Step 2. Reserve ½ cup of pasta water, then drain the pasta and set aside.
Step 3. In a bowl, season the shrimp with paprika, garlic powder, salt, and black pepper.
Step 4. Heat the olive oil in a large skillet over medium-high heat.
Step 5. Add the shrimp and cook for 1–2 minutes per side until pink and opaque. Remove from the skillet and set aside.
Step 6. In the same skillet, melt the butter over medium heat.
Step 7. Add the minced garlic and sauté for 30 seconds until fragrant.
Step 8. Pour in the heavy cream and bring to a gentle simmer.
Step 9. Stir in the Parmesan cheese, Italian seasoning, crushed red pepper flakes, salt, and black pepper.
Step 10. Cook for 2–3 minutes, stirring constantly, until the sauce is smooth and creamy.
Step 11. Add the cooked pasta to the skillet and toss until fully coated in the sauce.
Step 12. If needed, add a little reserved pasta water to loosen the sauce.
Step 13. Return the cooked shrimp to the skillet and gently toss to combine.
Step 14. Sprinkle with fresh parsley and additional Parmesan cheese.
Step 15. Serve immediately with warm dinner rolls or garlic bread if desired.
Storage and Reheating Tips
Store leftover Garlic Parmesan Shrimp Pasta in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat with a splash of milk or cream to restore the sauce’s creamy texture.
Avoid overheating the shrimp, as it can become tough and rubbery.
Do not freeze, as cream-based sauces may separate when thawed.
For the best flavor and texture, enjoy freshly prepared.
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