There are so many ways you can make a quick meal with shrimp. This creamy garlic shrimp with pasta dish will surely be a family favorite.
I love shrimp. My youngest son says I always say that my latest shrimp dish is the best. Well, if not the best, this is definitely one of the best!
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The key to making this dish quickly is having all the ingredients ready before cooking. We have a set of clear glass Anchor Hocking food prep bowls and use them almost every day. They are perfect for prepping a dish like this.
Once you have the ingredients ready, put the fettuccini in boiling water. When it comes back up to a boil, set the timer for 9 minutes and begin making the creamy garlic shrimp.
Creamy Garlic Shrimp
Ingredients:
- olive oil
- 1 pound raw shrimp
- Salt and Pepper, to taste
- 2 Tablespoons Butter
- 1/2 cup chardonnay wine
- 3.5 ounces dried tomatoes in oil
- 1-1/2 cups heavy cream
- 2 cups baby spinach
- 1/2 cup freshly grated Parmigiano Reggiano
- 2 Tablespoons freshly chopped Parsley
Directions:
First, lay the shrimp out on paper towels on a cutting board and pat dry. Remove the paper towels.
Drizzle the shrimp with olive oil and season with salt and pepper on one side.
Heat a skillet over medium-high heat. Melt the butter in the pan. Then, place the shrimp in the skillet and cook for two minutes, flip, season with salt and pepper and cook for two more minutes. Remove the shrimp to a bowl.
Add the garlic to the pan and fry just until you can smell the garlic fragrance. Pour in the Chardonnay, and while stirring, reduce the liquid by half.
Add the drained dried tomatoes to the pan, stir, and cook for a couple of minutes. Reduce the heat, add the cream, and simmer while stirring.
Toss in the baby spinach, stir into the cream, and allow the spinach to wilt.
Add the shredded Parmigiano Reggiano cheese and stir just until the cheese melts. Taste the sauce and add more salt and pepper if needed.
Return the shrimp to the pan. Stir thoroughly.
Serve over fettuccini and sprinkle with freshly chopped parsley.
Creamy Garlic Shrimp With Pasta
Ingredients
- olive oil
- 1 pound raw shrimp
- Salt and Pepper, to taste
- 2 Tablespoons Butter
- 6 cloves garlic, minced
- 1/2 cup chardonnay wine
- 3.5 ounces dried tomatoes in oil
- 1-1/2 cups heavy cream
- 2 cups baby spinach
- 1/2 cup freshly grated Parmigiano Reggiano
- 2 Tablespoons freshly chopped Parsley
Instructions
Drain the dried tomatoes.
First, lay the shrimp out on paper towels on a cutting board and pat dry. Remove the paper towels.
Drizzle the shrimp with olive oil and season with salt and pepper on one side.
Add the garlic to the pan and fry just until you can smell the garlic fragrance. Pour in the Chardonnay, and while stirring, reduce the liquid by half.
Add the drained dried tomatoes to the pan, stir, and cook for a couple of minutes. Reduce the heat, add the cream, and simmer while stirring
Toss in the baby spinach, stir into the cream, and allow the spinach to wilt.
Add the shredded Parmigiano Reggiano cheese and stir just until the cheese melts. Taste the sauce and add more salt and pepper if needed.
Serve over fettuccini and sprinkle with freshly chopped parsley.
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