Pasta cremosa con camarones y mantequilla de ajo

Creamy Garlic Butter Shrimp Pasta

Servings

4

Prep Time

10 minutes

Cook Time

20 minutes

Calories

530

Cuisine

Italian-American

Category

Main Course

Shrimp pasta is one of those dishes that effortlessly combines elegance and ease. Whether you’re cooking for guests or simply craving a cosy homemade dinner, this creamy garlic butter version never fails to satisfy. 


The shrimp are seared to perfection, locking in their natural sweetness, then tossed in a velvety sauce made from butter, garlic, cream, and Parmesan. The result is a rich, savoury coating that clings to every strand of pasta while letting the delicate seafood flavour shine through.


What elevates this recipe is how quickly it all comes together — in just 30 minutes, you’ve got a restaurant-quality meal. A splash of white wine or broth adds depth, lemon juice cuts through the richness, and red pepper flakes offer just a hint of heat. 


You can use linguine, fettuccine, or spaghetti depending on your preference, and the dish pairs beautifully with crusty bread or a crisp green salad. It’s the kind of pasta you’ll crave on a chilly night but is light enough for summer too.

Creamy Garlic Butter Shrimp Pasta

Ingredients

  • 8 oz fettuccine or linguine pasta

  • 1 lb large shrimp, peeled and deveined

  • 2 tbsp olive oil

  • 4 cloves garlic, minced

  • 1/2 tsp red pepper flakes (optional)

  • 1/2 cup dry white wine or chicken broth

  • 1 cup heavy cream

  • 1/2 cup grated Parmesan cheese

  • 2 tbsp butter

  • Salt and black pepper, to taste

  • 2 tbsp chopped parsley

  • Juice of 1/2 lemon

Directions

  1. Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain and set aside.

  2. Pat shrimp dry and season with salt and pepper.

  3. Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side, until pink and opaque. Remove and set aside.

  4. In the same skillet, lower heat and add butter, garlic, and red pepper flakes. Cook until fragrant, about 1 minute.

  5. Pour in wine or broth, scraping up browned bits. Simmer for 2 minutes.

  6. Stir in cream and bring to a gentle simmer. Add Parmesan, whisking until smooth.

  7. Toss in drained pasta and shrimp. Add reserved pasta water a little at a time to loosen the sauce, if needed.

  8. Season with salt, pepper, lemon juice, and chopped parsley.

  9. Serve immediately with extra Parmesan on top.

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10 Consejos para a la hora de cocinar este plato

  1. Utilice camarones crudos: los camarones precocidos pueden volverse gomosos cuando se recalientan.

  2. Sal la pasta con agua como el mar para condimentar adecuadamente los fideos.

  3. No cocines demasiado los camarones; 1 o 2 minutos por lado son suficientes.

  4. Desglase la sartén con vino o caldo para realzar el sabor.

  5. Utilice ajo fresco: hace una gran diferencia.

  6. Agrega la nata poco a poco para evitar romper la salsa.

  7. Agregue el parmesano fuera del fuego para evitar que se formen grumos.

  8. Guarde el agua de la pasta para ajustar la consistencia de la salsa.

  9. Agrega jugo de limón al final para alegrar el plato.

  10. Adorne con perejil fresco o albahaca para darle un toque de color y sabor.

 

Sírvelo con sugerencias.

  • Pan de ajo o focaccia

  • Ensalada César o Rúcula

  • Espárragos asados o calabacines salteados

  • Un vino blanco fresco como Pinot Grigio

  • Brócoli al vapor o tomates cherry ampollados

 

Preguntas frecuentes

P: ¿Puedo usar camarones congelados?
R: Sí, simplemente descongélelo completamente y séquelo antes de cocinarlo.

P: ¿Puedo sustituir la nata?
R: Puedes usar half and half o una mezcla de leche y un toque de nata, pero la salsa quedará más ligera.

P: ¿Cuál es la mejor pasta para usar?
R: Los fettuccine o los linguini funcionan mejor, pero los espaguetis o los penne también son excelentes.

P: ¿Este plato es picante?
R: Las hojuelas de pimiento rojo solo son ligeramente picantes; puede omitirlas o agregar más al gusto.

P: ¿Cómo almaceno y recaliento las sobras?
R: Guárdelo en un recipiente hermético en el refrigerador hasta por 3 días. Recalentar suavemente al fuego con un chorrito de leche o caldo.

Chef's Recommendation

"A sharp knife is your best friend in the kitchen. For recipes like this, I always reach for my Chikashi chef knife - it gives me the control and precision I need for perfect results every time."
Chef's Note: A sharp knife not only makes prep work faster but also safer - dull knives require more pressure and are more likely to slip.

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