Ingredients
Scale
- 8 oz of your favorite pasta (fettuccine or linguine works well)
- 1 pound of large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon red pepper flakes (optional for some heat)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
- Juice of half a lemon (optional for brightness)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the shrimp with salt, pepper, and red pepper flakes if using. Sauté for 2-3 minutes on each side until pink and cooked through. Remove from skillet and set aside.
- In the same skillet, lower heat to medium. Add butter and remaining olive oil. Once melted, add minced garlic and sauté for about 1 minute until fragrant. Pour in heavy cream, stirring constantly, and bring to a gentle simmer. Add Parmesan cheese, stirring until sauce thickens slightly. Adjust salt and pepper to taste.
- Return cooked shrimp to the skillet, stirring to coat in the sauce. Add the cooked pasta and toss until well combined. Squeeze lemon juice over the dish if desired. Garnish with chopped parsley and serve hot.
Notes
- Use fresh garlic for the best flavor.
- Adjust spice level by adding more or less red pepper flakes.
- If the sauce is too thick, add a splash of pasta water or broth to loosen it.
- For gluten-free option, substitute with gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Italian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 550 kcal Kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 32 g
- Saturated Fat: 17 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 165 mg