Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 8 ounces of spaghetti or your favorite pasta
- 3 cloves garlic, minced
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- 1 teaspoon red pepper flakes (optional for heat)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
- Juice of 1 lemon (optional but recommended for brightness)
Instructions
- Start by bringing a large pot of salted water to a boil. Cook the pasta until al dente, then drain and set aside, reserving some pasta water.
- Heat olive oil in a large skillet over medium-high heat. Add shrimp, season with salt and pepper, and cook 2-3 minutes per side until pink. Remove and set aside.
- In the same skillet, add minced garlic and red pepper flakes. Cook for 30 seconds until fragrant. Pour in the heavy cream, bring to a simmer, and add Parmesan cheese. Stir until the sauce thickens slightly, about 2-3 minutes.
- Return cooked pasta and shrimp to the skillet. Toss gently, add reserved pasta water if needed to loosen the sauce. Finish with lemon juice and chopped parsley. Serve immediately.
Notes
- Use fresh shrimp for best flavor and texture.
- Cook pasta just until al dente to prevent over-softening.
- Adjust the amount of cream and Parmesan for a richer or lighter sauce.
- Season well with salt and pepper at each stage for maximum flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Seafood
- Diet: Nut-Free
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal Kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 210 mg