Cremet hvidløgssmør rejepasta

Creamy Garlic Butter Shrimp Pasta

Servings

4

Prep Time

10 minutes

Cook Time

20 minutes

Calories

530

Cuisine

Italian-American

Category

Main Course

Shrimp pasta is one of those dishes that effortlessly combines elegance and ease. Whether you’re cooking for guests or simply craving a cosy homemade dinner, this creamy garlic butter version never fails to satisfy. 


The shrimp are seared to perfection, locking in their natural sweetness, then tossed in a velvety sauce made from butter, garlic, cream, and Parmesan. The result is a rich, savoury coating that clings to every strand of pasta while letting the delicate seafood flavour shine through.


What elevates this recipe is how quickly it all comes together — in just 30 minutes, you’ve got a restaurant-quality meal. A splash of white wine or broth adds depth, lemon juice cuts through the richness, and red pepper flakes offer just a hint of heat. 


You can use linguine, fettuccine, or spaghetti depending on your preference, and the dish pairs beautifully with crusty bread or a crisp green salad. It’s the kind of pasta you’ll crave on a chilly night but is light enough for summer too.

Creamy Garlic Butter Shrimp Pasta

Ingredients

  • 8 oz fettuccine or linguine pasta

  • 1 lb large shrimp, peeled and deveined

  • 2 tbsp olive oil

  • 4 cloves garlic, minced

  • 1/2 tsp red pepper flakes (optional)

  • 1/2 cup dry white wine or chicken broth

  • 1 cup heavy cream

  • 1/2 cup grated Parmesan cheese

  • 2 tbsp butter

  • Salt and black pepper, to taste

  • 2 tbsp chopped parsley

  • Juice of 1/2 lemon

Directions

  1. Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain and set aside.

  2. Pat shrimp dry and season with salt and pepper.

  3. Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side, until pink and opaque. Remove and set aside.

  4. In the same skillet, lower heat and add butter, garlic, and red pepper flakes. Cook until fragrant, about 1 minute.

  5. Pour in wine or broth, scraping up browned bits. Simmer for 2 minutes.

  6. Stir in cream and bring to a gentle simmer. Add Parmesan, whisking until smooth.

  7. Toss in drained pasta and shrimp. Add reserved pasta water a little at a time to loosen the sauce, if needed.

  8. Season with salt, pepper, lemon juice, and chopped parsley.

  9. Serve immediately with extra Parmesan on top.

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10 tips til, når du tilbereder denne ret

  1. Brug rå rejer - forkogte rejer kan blive gummiagtige, når de genopvarmes.

  2. Salt pastavand som havet for at krydre nudler ordentligt.

  3. Lad være med at overkoge rejerne; 1-2 minutter på hver side er nok.

  4. Afglat panden med vin eller bouillon for at løfte smagen.

  5. Brug frisk hvidløg - det gør en stor forskel.

  6. Tilsæt fløde gradvist for at undgå at bryde saucen.

  7. Rør parmesan i af varmen for at undgå klumpning.

  8. Gem pastavandet for at justere saucens konsistens.

  9. Tilsæt citronsaft til sidst for at gøre retten lysere.

  10. Pynt med frisk persille eller basilikum for en pop af farve og smag.

 

Server den med forslag

  • Hvidløgsbrød eller focaccia

  • Rucola eller Cæsar salat

  • Ristede asparges eller sauteret zucchini

  • En sprød hvidvin som Pinot Grigio

  • Dampet broccoli eller blærede cherrytomater

 

Ofte stillede spørgsmål

Q: Kan jeg bruge frosne rejer?
A: Ja, bare tø helt op og dup tør inden tilberedning.

Q: Kan jeg erstatte cremen?
A: Du kan bruge halvt og halvt eller en blanding af mælk og et strejf af fløde, men saucen bliver lettere.

Q: Hvad er den bedste pasta at bruge?
A: Fettuccine eller linguine fungerer bedst, men spaghetti eller penne er også gode.

Q: Er denne ret krydret?
A: Kun mildt krydret fra de røde peberflager - du kan undlade dem eller tilføje mere efter smag.

Q: Hvordan opbevarer og genopvarmer jeg rester?
A: Opbevares i en lufttæt beholder i køleskabet i op til 3 dage. Genopvarm forsigtigt på komfuret med et stænk mælk eller bouillon.

Chef's Recommendation

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Chef's Note: A sharp knife not only makes prep work faster but also safer - dull knives require more pressure and are more likely to slip.

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