Ingredients
Scale
- 12 oz pasta of your choice (penne, spaghetti, or fettuccine)
- 1 lb large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon paprika (optional)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Season the peeled shrimp with salt, pepper, and paprika. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove and set aside.
- In the same skillet, add 2 tablespoons of butter. Once melted, stir in minced garlic and cook for 30 seconds until fragrant. Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese and whisk until the sauce thickens, about 3-4 minutes.
- Cook pasta in salted boiling water until al dente. Drain and add directly to the skillet with the sauce, tossing to coat evenly.
- Return the shrimp to the skillet and toss everything. Adjust seasoning as needed. Garnish with chopped parsley and extra Parmesan if desired.
Notes
- Use fresh parsley for the best flavor garnish.
- Replace heavy cream with coconut milk for a dairy-free version.
- Thoroughly devein shrimp for a cleaner presentation and taste.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Seafood
- Diet: Dairy, Gluten Optional
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 610 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 210 mg