🍳 Step 2: Sauté the Shrimp
In a large skillet, heat 2 tablespoons of olive oil (or butter) over medium-high heat. Pat the shrimp dry and season lightly with salt and pepper. Place them in the skillet in a single layer. Cook for about 2 minutes on one side until pink, then flip and cook for another 1–2 minutes until just opaque. Remove the shrimp from the pan and set them aside—don’t overcook, as they’ll continue cooking in the sauce later.
Nana’s wisdom: “The shrimp should be plump, not rubbery. If they curl into tight little rings, you’ve gone too far!”
🧄 Step 3: Make the Garlic Base
Reduce the heat to medium. In the same skillet, add another tablespoon of butter (if needed) and toss in the minced garlic. Sauté for 30 seconds, just until fragrant—be careful not to brown the garlic, or it will turn bitter.
At this point, your kitchen will smell heavenly—a telltale sign that you’re following Nana’s footsteps perfectly.
🍷 Step 4: Deglaze and Create the Sauce
Pour in the white wine (or chicken broth), scraping the bottom of the pan with a wooden spoon to release all those flavorful brown bits left by the shrimp. Let it simmer for about 2 minutes to reduce slightly.
Next, stir in the heavy cream and Parmesan cheese. Whisk gently until the sauce thickens and turns creamy. Adjust seasoning with salt, pepper, and red pepper flakes if you’d like a touch of heat.
Nana’s secret twist: She sometimes adds a squeeze of fresh lemon juice here to brighten up the creamy richness.
🍋 Step 5: Combine Everything
Add the cooked shrimp back into the skillet, followed by the drained pasta. Toss everything together gently so the noodles are evenly coated with the luscious sauce. If the sauce feels too thick, pour in a bit of the reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
Let it cook together for 1–2 minutes so the pasta absorbs the flavors.
🌿 Step 6: Garnish and Serve
Remove the pan from heat and sprinkle chopped fresh parsley over the top for a pop of color and freshness. Serve immediately with extra Parmesan cheese and a slice of crusty bread to soak up every drop of that creamy, garlicky sauce.
Optional finishing touch: Drizzle with a little extra virgin olive oil or add a few drops of lemon zest for a fragrant finish.
❤️ Why Nana’s Shrimp Pasta is So Special
What makes this dish timeless isn’t just the flavor—it’s the heart behind it. Nana made it for every special occasion: birthdays, Sunday dinners, or just because she wanted to bring everyone together. The simplicity of ingredients and the balance of flavors make it a recipe worth passing down through generations.
It’s a meal that feels fancy but comes together quickly, making it perfect for both weeknights and celebrations alike.
🧾 Final Thoughts
Nana’s shrimp pasta is a true testament to the power of home cooking—simple ingredients transformed into something extraordinary with a little love and care. Every bite carries the warmth of family, the joy of tradition, and the unmistakable flavor of nostalgia.
So the next time you crave something comforting and special, try this recipe. You’ll understand why my Nana has been making it for as long as I can remember—and why I’ll be making it for as long as I can cook.
Would you like me to include Nana’s lighter version (she sometimes made it without cream for summer dinners)?
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