Description
Creamy Garlic Shrimp Pasta is a luscious and satisfying dish featuring tender shrimp cooked in a rich, herb-infused cream sauce with garlic, onions, and vegetables, all tossed with perfectly cooked bowtie pasta. This quick stovetop recipe combines savory flavors with a touch of freshness from lemon juice and roasted red peppers, making it an ideal comforting meal for any weeknight.
Ingredients
Scale
Pasta
- ½ box bowtie pasta, cooked according to package directions
Sauce and Vegetables
- 2 Tablespoons salted butter
- ½ onion, chopped
- 6 cloves garlic, minced
- 1 teaspoon all-purpose flour
- Salt & pepper, to taste
- 1 zucchini, sliced into half circles
- ½ cup roasted red peppers
Shrimp and Seasonings
- 1 pound shrimp
- 1 cup heavy cream
- Juice from ½ lemon
- ½ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ teaspoon dried marjoram
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ⅛ teaspoon crushed red pepper flakes (optional)
- ½ cup freshly grated Parmesan cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the bowtie pasta according to package directions until al dente. Drain the pasta and set it aside for later use.
- Sauté Onions and Garlic: In a large sauté pan, melt the butter over medium-high heat. Add the chopped onions and cook, stirring occasionally, until they become soft and translucent, about 4-5 minutes. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
- Make the Roux and Season: Sprinkle the all-purpose flour over the cooked onions, stir well to combine, and season with salt and pepper. Cook this mixture for 1 minute while stirring frequently to cook out the raw flour taste.
- Add Vegetables: Incorporate the sliced zucchini and roasted red peppers into the pan. Cook and stir for a few minutes until the vegetables soften slightly, blending their flavors into the sauce base.
- Add Cream, Lemon, Herbs, and Shrimp: Pour in the heavy cream and the juice from half a lemon. Sprinkle in the dried oregano, basil, marjoram, rosemary, thyme, and crushed red pepper flakes if using. Add the shrimp on top and continue cooking, stirring often, for about 5 minutes or until the shrimp turns pink and is cooked through. Adjust heat to medium as needed to prevent the sauce from scalding.
- Finish with Parmesan: Stir in the freshly grated Parmesan cheese until melted and fully incorporated, enriching the sauce with its savory flavor.
- Toss Pasta and Serve: Add the drained pasta to the pan and toss well to coat all the ingredients evenly with the creamy shrimp sauce. Serve immediately with extra Parmesan cheese sprinkled on top if desired.
Notes
- If you prefer, substitute bowtie pasta with other short pasta shapes like penne or fusilli.
- Use peeled and deveined shrimp for faster cooking and ease of eating.
- Adjust crushed red pepper flakes according to your preferred spice level or omit for a milder dish.
- To make the dish lighter, substitute heavy cream with half-and-half, but the sauce may be less creamy.
- Fresh herbs can substitute dried but use approximately three times the amount for stronger flavor.
