Description

A quick, elegant pasta dish featuring juicy paprika-seasoned shrimp and a silky garlic-Parmesan cream sauce. This 40-minute recipe transforms simple ingredients into a restaurant-worthy dinner that’s perfect for busy weeknights, cozy date nights, or last-minute entertaining.

Ingredients

Scale

1–2 lb shrimp, peeled and deveined
12 oz linguine or spaghetti (or pasta of choice)
2 tbsp butter (plus more for sauce)
2 tbsp olive oil
2–3 tsp paprika
Salt and black pepper, to taste
4–5 garlic cloves, finely minced
1–1½ cups milk or heavy cream (use cornstarch if using milk)
1–2 tsp cornstarch (only if using milk)
1 cup freshly shredded Parmesan cheese
Fresh parsley, chopped, for garnish
Optional: lemon juice, red pepper flakes

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Instructions

Prep shrimp: Pat shrimp dry. Toss with paprika, salt, and pepper.
Cook pasta: Boil in salted water until al dente. Reserve 1–2 cups pasta water. Drain.
Cook shrimp: Heat butter and olive oil in a skillet over medium heat. Cook shrimp 30–45 seconds per side until pink and opaque. Remove and set aside.
Make sauce: In the same skillet, melt butter. Add garlic and sauté 1 minute until fragrant. Stir in cream (or milk mixed with cornstarch). Simmer gently until slightly thickened.
Add cheese: Stir in Parmesan until smooth and creamy. Season with salt and pepper.
Combine: Add pasta to sauce, tossing to coat. Use reserved pasta water to loosen if needed. Add shrimp back in.
Finish: Garnish with parsley, extra Parmesan, and optional lemon juice or chili flakes. Serve hot.

Notes

Avoid overcooking shrimp; remove from heat as soon as they turn pink.

Freshly grated Parmesan melts better than pre-shredded.

Reserve pasta water to adjust sauce consistency.

For a lighter sauce, use milk and cornstarch instead of cream.

Not freezer-friendly—cream sauce may separate. Store leftovers in the fridge up to 3 days and reheat gently with milk or pasta water.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Skillet/Stovetop
Cuisine: Italian-American Fusion