Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Creamy Garlic Butter Shrimp Pasta
A quick and delicious Italian-inspired pasta dish featuring tender shrimp in a creamy garlic butter sauce. This restaurant-quality meal comes together in under 30 minutes with just a handful of ingredients. Perfect for busy weeknights or when you want to impress without the stress.
25 min
Easy
4 servings
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Taste Profile
Sweet2/10
Salty6/10
Sour1/10
Umami7/10
Spicy0/10
🥄 Texture
The dish features a creamy and smooth texture from the sauce, complemented by the firm and slightly chewy texture of the cooked shrimp and the al dente pasta. The combination of these elements provides a satisfying mouthfeel with each bite.
👃 Aroma
The aroma profile of this dish is rich and inviting, with the buttery and garlicky scents taking center stage. Subtle notes of the ocean from the shrimp and a savory undertone from the chicken stock add complexity to the overall fragrance.
🍷 Pairs Well With
A crisp, dry white wine such as a Sauvignon Blanc or a light Chardonnay pairs beautifully with this dish, as it can cut through the richness of the sauce while complementing the seafood flavors.
🥗 Side Dishes
A simple green salad dressed with a lemon vinaigrette or steamed green beans would complement the richness of the pasta. For a heartier meal, garlic bread or a side of roasted asparagus could also be served.
Ingredients(7 items)
- 18 ounces linguine or farfalle pasta
- 21 pound shrimp (peeled and deveined)
- 33 tablespoons butter
- 41 cup chicken stock
- 51/2 cup milk
- 6Salt and pepper to taste
- 72 cloves garlic (minced, optional)
Nutrition Information(per serving)
420
Calories
32g
Protein
46g
Carbs
12g
Fat
Instructions
- 1
Bring a large pot of salted water to boil. Add the pasta and cook according to package directions (usually 8-10 minutes) until tender. Drain and set aside.
- 2
While pasta cooks, heat butter in a large pan over medium heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink. Remove shrimp from pan and set aside.
- 3
In the same pan, pour in the chicken stock and milk. Stir and let it simmer for 3-4 minutes until the sauce reduces slightly and thickens a bit.
- 4
Add the cooked shrimp back to the pan with the sauce. Season with salt and pepper to taste. Stir everything together for 1 minute to heat through.
- 5
Add the drained pasta to the pan and toss everything together until the pasta is well coated with the creamy sauce. Serve immediately while hot.
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