My Nana Has Been Making This Shrimp Pasta Amazing Recipe for as Long as I Can Remember!
Some recipes are more than just food—they’re cherished family traditions that carry memories in every bite. My Nana’s shrimp pasta is exactly that kind of dish. The smell of garlic butter sizzling on the stove, the sound of pasta bubbling in the pot, and the sight of tender shrimp tossed in a silky, flavorful sauce bring back a flood of warm, comforting memories. Over the years, Nana has perfected this recipe into something that’s both simple and irresistibly delicious. Today, I’ll share her secret to making this timeless shrimp pasta step by step, so you can enjoy a taste of her kitchen, too.
🦐 Ingredients You’ll Need
- 12 oz (340 g) spaghetti, linguine, or fettuccine
- 1 lb (450 g) large shrimp, peeled and deveined
- 3 tbsp olive oil or butter (Nana often used both!)
- 4 cloves garlic, minced
- ½ cup dry white wine (or chicken broth for a non-alcoholic version)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tsp red pepper flakes (optional for a little kick)
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley, for garnish
🍝 Step 1: Prepare the Pasta
Bring a large pot of salted water to a boil. Add your pasta of choice and cook according to package directions until al dente—tender but with a little bite. Before draining, reserve about one cup of the pasta cooking water. This starchy liquid will help bind the sauce later. Drain and set aside.
Nana’s tip: Toss the cooked pasta lightly with a drizzle of olive oil to prevent it from sticking while you prepare the shrimp and sauce.
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