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Creamy Garlic Parmesan Shrimp Pasta

Tender Old Bay-seasoned shrimp in a rich garlic Parmesan cream sauce, served over angel hair pasta.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method Video Notes

Ingredients
  

For the Shrimp
  • 1 lb shrimp peeled and deveined, tails on
  • 1 ½ Tablespoons Old Bay seasoning or to taste
  • A drizzle of cooking oil enough to coat the shrimp
  • 1 tablespoon minced garlic approximately 3–4 garlic cloves
  • 2 teaspoons unsalted butter for sautéing (see note below)
For the Garlic Parmesan Sauce
  • 2 cups heavy whipping cream
  • 2 teaspoons unsalted butter
  • ⅓ cup grated Parmesan cheese
  • 1 teaspoon black pepper
  • Salt to taste
  • Fresh parsley chopped, for garnish
For the Pasta
  • - 1 lb angel hair pasta
  • - Salt for the pasta water

Method
 

Cook the Pasta
  1. Bring a large pot of water to a boil over high heat. Add salt to the boiling water, followed by the angel hair pasta. Cook according to the package instructions until al dente. Drain the pasta and set aside. Reserve a small amount of pasta water in case you need to thin the sauce later.
  2. Prepare and Season the Shrimp
  3. Rinse the peeled and deveined shrimp under cold water, if desired, and pat thoroughly dry with paper towels. Transfer the shrimp to a large mixing bowl. Drizzle with enough cooking oil to lightly coat, then sprinkle approximately 1½ tablespoons of Old Bay seasoning over the shrimp. Toss well until evenly coated.
  4. Sauté the Garlic and Shrimp
  5. In a large skillet or saucepan, melt the butter over medium-high heat. Add the minced garlic and sauté for approximately 45 seconds, stirring frequently until fragrant. Add the seasoned shrimp in a single layer and cook for approximately 2 minutes per side, or until the shrimp are pink, opaque, and cooked through. Remove the shrimp from the skillet and set aside.
Prepare the Creamy Garlic Parmesan Sauce
  1. In the same skillet, add the remaining butter and allow it to melt. Pour in the heavy whipping cream and stir well to combine. Season with black pepper and salt to taste. Gradually add the grated Parmesan cheese, stirring until incorporated.
  2. Simmer the Sauce
  3. Reduce the heat to low and allow the sauce to simmer gently, stirring occasionally, until the Parmesan cheese has melted and the sauce has thickened slightly. Avoid boiling the sauce, as high heat can cause it to separate.
  4. Return the Shrimp to the Skillet
  5. Transfer the cooked shrimp back into the skillet with the garlic Parmesan sauce. Gently stir until the shrimp are evenly coated. Allow everything to warm together briefly without overcooking the shrimp.
  6. Garnish and Serve
  7. Sprinkle freshly chopped parsley over the shrimp and sauce. Serve immediately over the cooked angel hair pasta, spooning additional creamy garlic Parmesan sauce over the top. Enjoy!

Video

Notes

-Shrimp: Avoid overcooking the shrimp, as they can become tough and rubbery. Cook just until pink and opaque.
- Parmesan Cheese: Freshly grated Parmesan cheese is recommended for the smoothest sauce.
- Seasoning: Old Bay seasoning and Parmesan cheese contain salt, so taste the sauce before adding additional salt.
- Sauce Consistency: If the sauce becomes too thick, stir in a splash of reserved pasta water until it reaches your desired consistency.
- Pasta: Angel hair cooks quickly, so avoid overcooking it.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently over low heat with a splash of cream or milk to help restore the sauce's consistency.
- Freezing: Freezing is not recommended because cream-based sauces may separate when thawed.