Ingredients
This recipe makes approximately six servings.
For the pasta and shrimp
- 12 ounces fettuccine or linguine
- 1½ pounds large raw shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
For the creamy garlic sauce
- 2 tablespoons unsalted butter
- 5 garlic cloves, finely minced
- ½ small red bell pepper, diced
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- ½ cup reserved pasta water, plus more when needed
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes, optional
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice, optional
Ingredient Notes
Shrimp
Large shrimp are ideal because they remain juicy and are less likely to overcook immediately. Look for shrimp labeled large or extra-large, generally around 21–30 shrimp per pound.
Use raw shrimp rather than precooked shrimp whenever possible. Precooked shrimp can become tough when reheated in the sauce.
Frozen shrimp work well, but they must be thawed and dried thoroughly. Excess surface moisture prevents proper browning and can make the sauce watery.
Pasta
Fettuccine holds the creamy sauce beautifully, but linguine, tagliatelle, spaghetti, or another long pasta can be substituted.
Short pasta shapes such as penne, rigatoni, or bow ties also work. Follow the cooking time on the package and check the pasta a minute or two early to avoid overcooking it.
Heavy cream
Heavy cream produces the smoothest, most stable sauce. In the UK, use double cream, but consider adding extra pasta water because double cream is often thicker.
Half-and-half can create a lighter sauce, although it will be thinner and more likely to separate if boiled aggressively.
Parmesan
For the smoothest sauce, grate Parmesan directly from a block. Add it gradually over low heat and stir until melted.
Very high heat can cause the cheese to clump or create a grainy sauce.
Garlic
Five cloves create a noticeable garlic flavor without overwhelming the shrimp. You can reduce the amount to three or four cloves if you prefer something milder.
Fresh garlic provides the best flavor, but it must be cooked carefully. Burned garlic can make the entire sauce bitter.
Red bell pepper
The diced red pepper adds mild sweetness, color, and texture. Cut it into small pieces so it becomes tender within a few minutes.
You can replace it with sun-dried tomatoes, cherry tomatoes, mushrooms, spinach, or roasted red peppers.