Creamy Garlic Shrimp Pasta
Creamy Garlic Shrimp Pasta is a delicious pasta dish that comes together in no time. Easy and flavorful pasta made with fresh plump shrimp and a creamy yet light sauce. This recipe comes together in less than 20 minutes. Perfect weeknight meal!
Ingredients
For Shrimp:
- 1 lb shrimp (peeled and deveined)
- 1 tsp paprika
- 1 tsp pink sea salt
- 1/2 tsp black pepper
- 2 tbsp unsalted butter
For Creamy Garlic Sauce and Pasta:
- 2 tbsp unsalted butter
- 5 cloves of garlic minced
- 1.5 cups cashew milk (unsweetened)
- 2 tbsp arrowroot flour
- 1/2 tsp pink sea salt
- 1/4 tsp black pepper
- 1 tsp paprika
- 1 cup grated parmesan cheese
- 1/2 cup reserved pasta water
- 12 oz gluten-free linguine pasta
- chopped fresh parsley and more parmesan for garnish
Instructions
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Start filling up a large pot with water. Bring to a boil and stir in salt. Add in your linguini pasta. Cook pasta according to package instructions. Make sure to reserve 1/2 cup of pasta water Drain pasta and set aside.
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Add your shrimp to a large mixing bowl. Sprinkle with pink sea salt, black pepper and paprika. Give it a good toss making sure shrimp is well coated with spices.
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Place a large skillet on stovetop and set to medium-high heat. Add in butter allowing to heat up. Once butter has melted, start placing your prepped shrimp on it. You will most likely have to cook shrimp in batches. Cook shrimp for 1-2 minutes. Then flip and cook for about 1-2 minutes on the other side. Repeat until all shrimp have been cooked through. Keep shrimp in a separate bowl or plate and set side.
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To the same skillet, add the other two tablespoons of butter and melt. Add in minced garlic and sauté for about 1 minute. Stir arrowroot flour with cashew milk and pour into skillet. Stir to deglaze skillet.
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Sprinkle in pink sea salt, black pepper, and paprika and stir to combine. Add in parmesan cheese and stir. Once cheese has melted into sauce. add in your reserved pasta water and combine.
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Toss in cooked pasta making sure it is well coated with sauce. Add in your shrimp and turn heat to low. Keep skillet on stove for another couple of minutes to allow shrimp to heat up a bit.
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Remove skillet from stove and serve pasta immediately. Garnish with fresh parsley and more parmesan cheese if desired. Enjoy!
Recipe Notes
Tips and Substitutions:
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- Cook the pasta until just al dente- You want your pasta cooked just at the point where it's al dente. You don't want it to overcook because then it will get too mushy once combined with sauce and shrimp.
- Do not overcook shrimp- Shrimp cooks pretty fast and overcooked shrimp will get a dry and rubbery texture. Cook it for no more than 1-2 minutes per side. As it will continue to heat up some more once combined with sauce and pasta.
- Don’t forget to reserve some pasta cooking water- All that reserved starchy pasta water will help the sauce thicken and get creamier.
- Salt your pasta water- You must add salt to the water you will be boiling your pasta in. It adds flavor to both the pasta and sauce once the reserved water is added to it. Just make sure you add salt to the water after the water starts boiling. If you added the salt before, the water will take longer to boil.
- Substitute for cashew milk- You can use any other plant-based milk such as almond milk. You can also use heavy cream if you prefer.
- Substitute for arrowroot flour- Use tapioca flour or cornstarch. These will also keep the sauce gluten-free.