Kremet hvitløkssmør rekepasta

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 for når du lager denne retten

  1. Bruk rå reker - ferdigkokte reker kan bli gummiaktige når de varmes opp igjen.

  2. Salt pastavann som havet for å krydre nudler ordentlig.

  3. Ikke overkok rekene; 1–2 minutter per side er nok.

  4. Deglaser pannen med vin eller buljong for å løfte smaken.

  5. Bruk fersk hvitløk - det gjør en stor forskjell.

  6. Tilsett fløte gradvis for å unngå å knekke sausen.

  7. Rør inn parmesan av varmen for å unngå klumper.

  8. Spar pastavann for å justere sausens konsistens.

  9. Tilsett sitronsaft på slutten for å lyse opp retten.

  10. Pynt med fersk persille eller basilikum for å få litt farge og smak.

 

Server den med forslag

  • Hvitløksbrød eller focaccia

  • Ruccola eller Cæsarsalat

  • Stekt asparges eller sautert zucchini

  • En sprø hvitvin som Pinot Grigio

  • Dampet brokkoli eller blemmede cherrytomater

 

Vanlige spørsmål

Spørsmål: Kan jeg bruke frosne reker?
A: Ja, det er bare å tine helt og tørke før du koker.

Spørsmål: Kan jeg erstatte kremen?
A: Du kan bruke halv-og-halv eller en blanding av melk og et snev av fløte, men sausen blir lettere.

Spørsmål: Hva er den beste pastaen å bruke?
A: Fettuccine eller linguine fungerer best, men spaghetti eller penne er også bra.

Spørsmål: Er denne retten krydret?
A: Bare mildt krydret fra de røde pepperflakene - du kan utelate dem eller tilsette mer etter smak.

Spørsmål: Hvordan lagrer og varmer jeg opp rester?
A: Oppbevares i en lufttett beholder i kjøleskapet i opptil 3 dager. Varm forsiktig på komfyren med en skvett melk eller buljong.

Chef's Recommendation

"A sharp knife is your best friend in the kitchen. For recipes like this, I always reach for my Chikashi chef knife - it gives me the control and precision I need for perfect results every time."
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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