10 Tips for when cooking this dish
-
Use raw shrimp — pre-cooked shrimp can become rubbery when reheated.
-
Salt pasta water like the sea to properly season noodles.
-
Don’t overcook the shrimp; 1–2 mins per side is enough.
-
Deglaze the pan with wine or broth to lift flavour.
-
Use fresh garlic — it makes a big difference.
-
Add cream gradually to avoid breaking the sauce.
-
Stir in Parmesan off the heat to prevent clumping.
-
Save pasta water to adjust sauce consistency.
-
Add lemon juice at the end to brighten the dish.
-
Garnish with fresh parsley or basil for a pop of color and flavor.
Serve it with suggestions
-
Garlic bread or focaccia
-
Arugula or Caesar salad
-
Roasted asparagus or sautéed zucchini
-
A crisp white wine like Pinot Grigio
-
Steamed broccoli or blistered cherry tomatoes
FAQs
Q: Can I use frozen shrimp?
A: Yes, just thaw completely and pat dry before cooking.
Q: Can I substitute the cream?
A: You can use half-and-half or a mix of milk and a touch of cream, but the sauce will be lighter.
Q: What’s the best pasta to use?
A: Fettuccine or linguine works best, but spaghetti or penne are great too.
Q: Is this dish spicy?
A: Only mildly spicy from the red pepper flakes — you can omit them or add more to taste.
Q: How do I store and reheat leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk or broth.
