Creamy Shrimp Pasta | Easy Garlic Basil Sauce Recipe
If you’re looking for a pasta dish that feels like it came straight out of a coastal Italian trattoria but can be made in your own kitchen in less than 30 minutes, this creamy shrimp pasta with basil and Parmesan is it.
Ingrédients
- 200 –220 g pasta
- 220 –250 g peeled shrimp
- 2 –3 tbsp olive oil
- 6 garlic cloves minced
- 150 –200 ml heavy cream
- 20 –30 g fresh basil chopped
- 30 –50 g Parmesan grated
- 2 –2.2 L water + 20–22 g salt for pasta
- Optional: 30 ml wine or 1–2 tsp lemon juice chili flakes
Instructions
- Boil pasta water, add salt (and optional turmeric).
- Cook pasta to al dente, reserve ½ cup water.
- Heat oil, sear shrimp 1–2 min per side.
- Lower heat, add garlic, sauté 30–45 sec.
- Deglaze with wine/lemon (optional).
- Add cream, simmer gently 1–2 min.
- Stir in basil, add Parmesan gradually with a splash of pasta water.
- Toss pasta in sauce over low heat until glossy.
- Serve with extra basil and Parmesan.
Vidéo
Notes
Tips for Perfect Results
- Water-to-salt ratio: Use 1 L water + 10 g salt per 100 g pasta for perfect seasoning without oversalting.
- Timing matters: Start shrimp just before pasta is done to avoid overcooking.
- Cream + cheese stability: Keep the heat low when adding Parmesan to prevent clumping.
- Traditional note: Italians usually skip cheese with seafood pasta, but Parmesan here adds extra umami — use to taste.
- Make it lighter: Swap cream for half-and-half and skip the Parmesan for a fresher finish.
Possible Substitutions
- Pasta: Swap spaghetti for fettuccine, bucatini, or even fresh tagliatelle.
- Shrimp: Use scallops, lobster, or even chunks of firm white fish.
- Herbs: Replace basil with parsley or a mix of fresh tarragon and chives.
- Dairy-free: Use coconut cream (unsweetened) and nutritional yeast instead of Parmesan.
- Gluten-free: Choose gluten-free pasta and ensure Parmesan is certified gluten-free.