Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 12 oz spaghetti or pasta of choice
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon red pepper flakes (optional)
- 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 spaghetti according to package instructions until al dente. Drain and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp, season with salt, pepper, and red pepper flakes if using. Cook until pink and opaque, about 2-3 minutes per side. Remove and set aside.
- Add remaining tablespoon of olive oil to the same skillet. Sauté minced garlic until fragrant, about 30 seconds. Pour in heavy cream, stirring constantly. Add Parmesan cheese and stir until smooth. Season with salt and pepper.
- Add cooked pasta and shrimp into the skillet with the sauce. Toss gently to coat and cook for another minute to meld flavors.
Notes
- Use fresh garlic for a more vibrant flavor.
- Do not overcook the shrimp; they turn rubbery if cooked too long.
- Adjust spice level by increasing red pepper flakes to taste.
- Finish with a squeeze of lemon juice for extra brightness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing and boiling
- Cuisine: Italian
- Diet: Nut-Free, Dairy
Nutrition
- Serving Size: 1 plate
- Calories: 480 cal Kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 180 mg