"Creamy Parmesan Garlic Shrimp"

Ingredients

• 2 tbsp (about 28 g)roasted garlic ghee butter
• 454 g (1 pound)jumbo shrimp, peeled and deveined
• to tastesalt and pepper
• 3–4 clovesgarlic, minced or finely sliced
• 240 ml (1 cup)light cream
• 120 ml (1/2 cup)chicken broth or white wine
• 1 tspgarlic powder
• 1 tspMediterranean or Italian seasoning blend
• 50 g (1/2 cup)aged grated Parmesan cheese
• 227 g (8 oz)linguine, cooked al dente and drained
• to tastefresh parsley, chopped, for garnish
• to tastegrated Parmesan cheese, for garnish
• to tastelemon wedges, for garnish

Instructions

1. 1

   Melt the ghee

   Add the roasted garlic ghee butter to a medium-sized skillet.

2. 2

   Add shrimp

   Put the shrimp and garlic into the skillet.

3. 3

   Cook the shrimp

   Cook over medium-high heat until the shrimp are nearly pink but not fully cooked.

4. 4

   Make the sauce

   Add the light cream, chicken broth or white wine, garlic powder, seasoning blend and Parmesan cheese.

5. 5

   Simmer the sauce

   Simmer for about 3–5 minutes, until the sauce begins to thicken.

6. 6

   Coat the pasta

   Add the cooked linguine and stir until it is coated with sauce.

7. 7

   Garnish and serve

   Finish with chopped fresh parsley, grated Parmesan and lemon wedges.

What is creamy Parmesan garlic shrimp?

This is a quick pasta dish built around shrimp, garlic, cream and Parmesan, with linguine to carry the sauce. Its ingredients draw on familiar Italian-American flavours rather than one specific regional tradition.

The version here gets an extra garlic note from roasted garlic ghee butter, while a short simmer brings the cream, broth or wine, and cheese together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 515 calories, 40g protein, 44g carbs, 24g fat.

Most of the carbohydrates come from the linguine, while the ghee, cream and Parmesan provide much of the fat; shrimp supplies most of the protein. Pair a serving with a green salad or steamed vegetables for a more balanced plate.

Choose the cooking liquid

Chicken broth: this gives the sauce a savoury, rounded base and keeps the flavour gentle.

White wine: this makes the sauce brighter and more aromatic. The recipe offers either option, so use whichever you have available.

Keep the shrimp tender

Nearly pink: the shrimp should be only partly cooked before the cream mixture goes in. They will continue cooking as the sauce simmers and the pasta is stirred through.

Even pieces: jumbo shrimp are specified, so try to use shrimp of a similar size to help them cook at roughly the same pace.

Aim for a lightly thickened sauce

Three to five minutes: simmer the sauce for the time given, watching for it to begin thickening rather than waiting for it to become very dense.

Coated pasta: once the linguine goes in, stir until sauce clings to the strands. Cooking the pasta al dente helps it hold its shape in the skillet.

Mind the pasta timing

The linguine needs to be cooked and drained before it is added to the skillet. The recipe calls for al dente pasta and warns against overcooking it.

For a smoother finish, have the pasta ready when the sauce is simmering; the final stirring step is brief and the shrimp can become firm if left cooking for too long.

Finish with fresh garnishes

Parsley: chopped fresh parsley adds colour and a fresh note against the creamy sauce.

Lemon: serve wedges alongside so diners can add brightness to taste. Extra grated Parmesan gives the finished pasta a more savoury finish.

Recipe notes & tips

• Have the linguine cooked al dente and drained before you start combining the sauce.
• Use either chicken broth or white wine, as the recipe allows.
• Keep the heat at medium-high for the initial shrimp cooking stage.
• Watch the sauce as it simmers and stop once it starts to thicken.
• Stir the pasta through the sauce just until the strands are coated.

Variations

• Use white wine: choose it instead of broth for a brighter, more aromatic sauce.
• Use chicken broth: swap it for the wine for a savoury, gentler flavour.
• Change the pasta: use another pasta shape that can hold a creamy sauce.
• Add lemon: serve extra wedges for a sharper finish at the table.

Common mistakes to avoid

• Overcooking the pasta: cook it al dente and drain it before adding it to the sauce.
• Fully cooking the shrimp first: take them off the initial stage when they are nearly pink so they can finish in the sauce.
• Reducing the sauce too far: stop simmering after 3–5 minutes, once it begins to thicken.
• Skipping the stir: mix the linguine through until the sauce coats the pasta evenly.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan over low heat, stirring; add a small splash of broth or water if the sauce has thickened in the fridge.

Frequently asked questions