Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 8 oz of your favorite pasta (fettuccine, linguine, or spaghetti)
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil or butter
- 1 tsp red pepper flakes (optional for a little heat)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta 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. Add the shrimp, season with salt, pepper, and red pepper flakes if using. Cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp and set aside.
- Add another tablespoon of olive oil or butter to the skillet. Sauté the minced garlic for about 30 seconds until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Add the cooked pasta and shrimp back into the skillet. Toss gently to coat with the sauce and heat through for 2-3 minutes.
Notes
- Use fresh garlic for a more vibrant flavor.
- If the sauce thickens, add a splash of pasta water to loosen it.
- Squeeze fresh lemon juice over the dish for extra brightness.
- Garnish with chopped parsley for aroma and presentation.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 195 mg