Ingredients
Scale
- 1 pound large shrimp (peeled and deveined)
- 8 ounces of your favorite pasta (spaghetti, linguine, or fettuccine)
- 4 cloves garlic (minced)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon red pepper flakes (optional for spice)
- Salt and freshly ground black pepper to taste
- Fresh parsley (chopped for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- Season the shrimp with salt, black pepper, and red pepper flakes if using.
- In a large skillet, heat olive oil over medium heat. Add seasoned shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove and set aside.
- In the same skillet, melt butter. Add minced garlic and sauté until fragrant, about 1 minute.
- Pour in heavy cream, stirring continuously. Bring to a gentle simmer, then add Parmesan cheese and stir until the sauce thickens slightly.
- Return shrimp to the skillet, add the cooked pasta, and toss to coat with the sauce. Season with salt and pepper to taste.
- Garnish with chopped fresh parsley before serving.
Notes
- Use fresh, high-quality shrimp for best flavor.
- Be careful not to burn garlic when sautéing to preserve its aroma.
- If you prefer a thicker sauce, stir in a teaspoon of cornstarch mixed with cold water before simmering.
- Add a splash of lemon juice for extra zest just before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Seafood, Italian
- Diet: Dairy, Nut-free
Nutrition
- Serving Size: 1 plate
- Calories: 550 kcal Kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 210 mg