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–+ servings
A pan of pasta and shrimp with vegetables in a garlic cream sauce.
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4.50 from 6 votes

Creamy Garlic Shrimp Pasta

Get ready for this 20-minute Creamy Garlic Shrimp Pasta to start making a regular appearance on your dinner table because everybody is going to love it! Perfectly cooked shrimp with al dente pasta, roasted red peppers, and zucchini all come together in a creamy garlic sauce that is a cinch to make and completely satisfying for a weeknight meal.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Author: Amy Nash

Ingredients

  • 1/2 box bowtie pasta cooked according to package directions
  • 2 Tablespoons salted butter
  • 1/2 onion chopped
  • 6 cloves garlic minced
  • 1 teaspoon all-purpose flour
  • Salt & pepper
  • 1 zucchini sliced into half circles
  • 1/2 cup roasted red peppers
  • 1 pound shrimp
  • 1 cup heavy cream
  • Juice from 1/2 lemon
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon crushed red pepper flakes optional
  • 1/2 cup freshly grated Parmesan cheese

Instructions

  • Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and set aside.
    1/2 box bowtie pasta
  • Meanwhile, melt the butter over medium-high heat in a large sauté pan. Add the onions and cook, stirring occasionally, until soft, about 4-5 minutes. Add the garlic and cook for another 30 seconds.
    2 Tablespoons salted butter, 1/2 onion, 6 cloves garlic
  • Sprinkle the flour over the onions and season with the salt and pepper. Cook for 1 minute, stirring frequently.
    1 teaspoon all-purpose flour, Salt & pepper
  • Add the vegetables, cooking and stirring for a few minutes to soften slightly.
    1 zucchini, 1/2 cup roasted red peppers
  • Add the cream, lemon juice, herbs, and shrimp. Continue to cook, stirring frequently, for about 5 minutes until the shrimp has turned pink, then stir in the Parmesan cheese. You may need to reduce the heat to medium if the sauce starts scalding.
    1 pound shrimp, 1 cup heavy cream, Juice from 1/2 lemon, 1/2 teaspoon dried oregano, 1/4 teaspoon dried basil, 1/4 teaspoon dried marjoram, 1/4 teaspoon dried rosemary, 1/4 teaspoon dried thyme, 1/8 teaspoon crushed red pepper flakes, 1/2 cup freshly grated Parmesan cheese
  • Add the drained pasta and toss well to coat in the sauce. Serve immediately with additional Parmesan cheese for sprinkling over the top.

Notes

Nutrition

Calories: 641kcal | Carbohydrates: 50g | Protein: 37g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 290mg | Sodium: 648mg | Potassium: 686mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1374IU | Vitamin C: 20mg | Calcium: 297mg | Iron: 2mg

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