A fast, flavorful seafood recipe with garlicky shrimp in a coconut cream sauce tossed with pasta.

Scale

1 lb large shrimp, peeled and deveined

8 oz linguine or fettuccine

2 tablespoons olive oil

3 cloves garlic, minced

1 cup unsweetened coconut cream

1/2 cup low-sodium chicken broth

1 tablespoon lemon juice

1 teaspoon smoked paprika

Salt and black pepper to taste

Fresh parsley for garnish

Boil pasta in salted water until al dente, drain and set aside.

Heat olive oil in a pan over medium-high heat. Add garlic and shrimp, sauté until pink, 2–3 minutes per side, then remove.

Pour chicken broth, coconut cream, lemon juice, and paprika into the pan. Let simmer for 4–5 minutes to reduce.

Add shrimp and pasta back in. Toss to coat evenly, seasoning with salt and pepper.

Serve hot with parsley and a lemon wedge.

Use gluten-free pasta if needed.

Garnish with extra herbs or chili flakes for added flair.

Keywords: garlic shrimp pasta, creamy seafood recipe, shrimp dinner idea