Oh, let me tell you about the first time I tasted shrimp and roasted garlic pappardelle in this tiny trattoria outside Florence. The waiter set down this steaming plate, and the aroma alone, that sweet, caramelized garlic mingling with plump shrimp, made my mouth water before I even took a bite. That moment changed my pasta game forever. Now I recreate that magic at home with this ridiculously simple yet elegant dish. The wide ribbons of pappardelle cradle every bit of the creamy roasted garlic sauce, while the shrimp add just the right touch of luxury. It’s the kind of meal that feels fancy but comes together in about the time it takes to boil water. Trust me, once you try this combination, you’ll understand why I still dream about that first forkful in Italy.
Why You’ll Love This Shrimp and Roasted Garlic Pappardelle
Listen, I know you’re going to fall head over heels for this dish, I still do every time I make it! Here’s why:
- Restaurant magic at home: That rich, velvety sauce clinging to every strand of pasta? The kind you’d pay $25 for at a fancy Italian spot? You’re making it in your own kitchen in under 30 minutes flat.
- Flavor bomb: Roasted garlic transforms into this sweet, almost nutty wonder that makes the cream sauce sing. Paired with juicy shrimp? Absolute perfection.
- Foolproof elegance: Don’t let the fancy name fool you, this is one of those “looks impressive but secretly easy” dishes that’ll make you feel like a culinary rockstar.
- Weeknight lifesaver: When you need something quick but crave-worthy, this pappardelle delivers. I’ve made it after long work days more times than I can count.
Seriously, just wait until you take that first bite, you’ll understand why this became my go-to “wow” dish!
Ingredients for Shrimp and Roasted Garlic Pappardelle
Okay, let’s gather our cast of characters, these ingredients come together like magic! I’m super particular about quantities here because trust me, the balance makes all the difference. Here’s what you’ll need:
- 8 oz pappardelle pasta: Those wide, luxurious ribbons are perfect for holding all that garlicky goodness
- 1 lb shrimp, peeled and deveined: Get the 21-25 count size, big enough to impress but still cook quickly
- 6 cloves roasted garlic, mashed: The star of our show! I’ll show you my easy roasting trick below
- 2 tbsp olive oil: Good quality stuff for sautéing those shrimp
- 1/4 cup white wine: A dry pinot grigio works wonders here
- 1/2 cup heavy cream: Makes our sauce irresistibly silky
- 1/4 cup grated Parmesan cheese: Freshly grated, please, none of that pre-shredded stuff
- 1 tbsp chopped parsley: That pop of green makes it pretty
- Salt and pepper to taste: Because seasoning is everything
Pro tip: Roast extra garlic, you’ll want leftovers for bread or other dishes! I always do a whole head wrapped in foil with olive oil at 400°F for 30 minutes. The smell alone is worth it.
How to Make Shrimp and Roasted Garlic Pappardelle
Alright, let’s dive into the good stuff! This shrimp and roasted garlic pappardelle comes together like a dream if you follow these simple steps. I’ve made this dozens of times, and these techniques never fail me. Just remember, good cooking is all about timing and attention. Ready?
Cooking the Pasta
First things first: get that pasta water boiling! Use a big pot with plenty of salted water, it should taste like the sea. Drop in your pappardelle and stir immediately so those long ribbons don’t stick together. Now here’s my secret: cook it 1 minute less than the package says. We want al dente perfection because it’ll keep cooking slightly in the sauce later. Drain it but save about 1/2 cup of that starchy pasta water, trust me, it’s liquid gold for adjusting sauce consistency!
Preparing the Shrimp
While the pasta cooks, let’s handle those shrimp. Heat your olive oil in a large skillet over medium heat, you’ll know it’s ready when a drop of water sizzles. Pat your shrimp dry (this helps them get that nice sear) and arrange them in a single layer. Don’t crowd the pan! Cook them just until they turn pink and opaque, about 2 minutes per side. They’ll continue cooking later, so underdone is better than rubbery. Scoop them onto a clean plate and resist the urge to nibble, we need them all for the grand finale!
Making the Roasted Garlic Sauce
Same skillet, now the magic happens! Add your mashed roasted garlic, it should smell sweet and caramelized. Pour in the white wine and let it bubble away for about 2 minutes until the alcohol cooks off. Now stir in the heavy cream and watch it turn into this velvety dream. Sprinkle in the Parmesan gradually while stirring constantly, this prevents clumping. The sauce should coat the back of a spoon nicely. If it’s too thick, add splashes of that reserved pasta water. Too thin? Let it simmer another minute or add more cheese. Taste and adjust seasoning, this is where you make it yours!
Now the grand finale: return those beautiful shrimp to the skillet, add the drained pasta, and toss everything gently until every strand glistens with sauce. Finish with a shower of fresh parsley and maybe an extra sprinkle of Parmesan because… why not? Serve immediately while it’s piping hot, this dish waits for no one!
Tips for Perfect Shrimp and Roasted Garlic Pappardelle
After making this dish more times than I can count, I’ve picked up some tricks that’ll take your shrimp and roasted garlic pappardelle from good to “Oh my god, did you really make this?” Here’s what I’ve learned:
Roast garlic in bulk: I always roast a whole head (or two!) at a time, the cloves keep beautifully in olive oil in the fridge for up to a week. That way, when pasta cravings strike, you’re already halfway done!
Cream control: Want it extra luxurious? Add another splash of cream. Prefer a lighter touch? Start with 1/3 cup and adjust. The sauce should coat pasta beautifully without pooling at the bottom of the bowl.
Parsley power: That fresh green garnish isn’t just pretty, it adds a bright contrast to the rich sauce. Always add it right at the end so it keeps its vibrant color and fresh bite.
Shrimp secrets: Pat them dry before cooking for the perfect sear, and pull them off the heat when they’re just barely opaque, they’ll finish cooking in the sauce.
Variations for Shrimp and Roasted Garlic Pappardelle
Oh, the fun part, making this dish your own! While I adore the classic version, sometimes I get playful with these easy twists that keep the soul of the recipe intact:
- Veggie boost: Toss in a handful of baby spinach right at the end, it wilts beautifully into the warm sauce. Or try roasted cherry tomatoes for bursts of sweetness!
- Protein swap: Out of shrimp? Scallops make an elegant substitute, just sear them the same way. Chicken works too, though I’d sauté it first in bite-sized pieces.
- Herb magic: Swap parsley for fresh basil in summer or thyme in winter. Each brings its own personality to the party.
- Spice it up: A pinch of red pepper flakes with the garlic adds the perfect gentle kick.
The best part? No matter how you tweak it, that roasted garlic sauce remains the star of the show! If you enjoy shrimp pasta variations, you might also like this garlic butter shrimp pasta recipe.
Serving Suggestions for Shrimp and Roasted Garlic Pappardelle
Oh, let me tell you how I love to serve this beauty! First, grab some crusty bread, that sauce practically begs to be sopped up. A simple arugula salad with lemon vinaigrette cuts through the richness perfectly. As for wine? A crisp Pinot Grigio mirrors the dish’s elegance, while a buttery Chardonnay complements the cream sauce. Pro tip: set the table before cooking, this dish deserves to be enjoyed piping hot the moment it’s ready! For more ideas on pairing, check out resources like Family Tastes.
Storage and Reheating
Now, I’ll be honest, this shrimp and roasted garlic pappardelle tastes best fresh, but I totally get that life happens! If you must save leftovers (and trust me, I’ve been there), here’s how to keep them delicious. Transfer everything to an airtight container and refrigerate for up to 2 days. When reheating, go low and slow, microwave in 30-second bursts with a splash of cream stirred in between. The cream revives that silky texture beautifully. Just know the shrimp might get a tad firmer, but that roasted garlic flavor only gets better! If you are looking for other creamy shrimp dishes, consider trying our creamy shrimp alfredo rotini recipe.
Nutritional Information
Okay, let’s talk numbers, but remember, these are estimates since ingredients vary! One generous serving of this shrimp and roasted garlic pappardelle clocks in at about 450 calories, with 25g of protein from those beautiful shrimp. You’re looking at 20g fat (that luscious cream and olive oil at work), 40g carbs from the pasta, and just 2g sugar. The Parmesan brings 300mg sodium and 150mg cholesterol per serving. Pro tip: If you’re watching portions, the sauce is so flavorful that you can easily stretch this to 5 servings instead of 4, I won’t tell!
Frequently Asked Questions
I get asked about this shrimp and roasted garlic pappardelle all the time, here are the answers to the questions that pop up most often in my kitchen!
Can I use fresh garlic instead of roasted? Absolutely, but roasting transforms garlic into something magical, sweet, mellow, and deeply flavorful. Fresh garlic will give you a sharper bite. If you’re in a pinch, sauté minced garlic gently in olive oil until golden before adding the wine.
What if I only have half-and-half? You can substitute it for the heavy cream, but expect a slightly thinner sauce. Simmer it a bit longer to reduce, or add extra Parmesan to thicken things up.
How do I roast garlic properly? My foolproof method: take a whole head, drizzle with olive oil, wrap tightly in foil, and bake at 400°F for 30 minutes until the cloves turn golden and spreadable like butter. Your kitchen will smell heavenly!
Ingredient Substitutions
Ran out of something? No worries, here are my favorite swaps that still deliver great results:
- Pasta: No pappardelle? Linguine or fettuccine work beautifully, just adjust cooking times.
- Wine: Skip the alcohol? Use vegetable or chicken broth with a splash of lemon juice.
- Parmesan: Pecorino Romano makes a sharper, saltier alternative if that’s your style.
Troubleshooting the Sauce
Sauce giving you trouble? Here’s how to fix common issues:
Too thin? Simmer longer to reduce, or whisk in extra grated Parmesan off heat. For emergency thickening, mix 1 tsp cornstarch with 1 tbsp cold water and stir in gradually.
Too thick? That reserved pasta water is your best friend! Add it tablespoon by tablespoon until perfect.
Breaking? If the sauce separates, remove from heat and whisk vigorously, it should come back together beautifully. For another creamy pasta option, check out this shrimp and roasted garlic alfredo tortellini recipe.
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Irresistible Shrimp and Roasted Garlic Pappardelle in 30 Minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A rich and flavorful pasta dish featuring succulent shrimp and roasted garlic.
Ingredients
- 8 oz pappardelle pasta
- 1 lb shrimp, peeled and deveined
- 6 cloves roasted garlic
- 2 tbsp olive oil
- 1/4 cup white wine
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tbsp chopped parsley
- Salt and pepper to taste
Instructions
- Cook the pappardelle pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add shrimp and cook until pink, about 2 minutes per side. Remove shrimp and set aside.
- In the same skillet, add roasted garlic and white wine. Simmer for 2 minutes.
- Stir in heavy cream and Parmesan cheese. Cook until the sauce thickens slightly.
- Return shrimp to the skillet and toss with the cooked pasta. Season with salt and pepper.
- Garnish with chopped parsley before serving.
Notes
- Use fresh garlic for roasting if possible.
- Adjust the creaminess by adding more or less heavy cream.
- Serve immediately for the best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg