Ingredients
Scale
- 8 oz (225g) of your favorite pasta (fettuccine, linguine, or penne)
- 1 lb (450g) 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)
- 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 until al dente, then drain, reserving a cup of pasta water.
- Heat olive oil in a skillet over medium heat. Sauté the shrimp with salt, pepper, and red pepper flakes until pink and cooked through, about 2-3 minutes per side. Remove and set aside.
- Melt butter in the same skillet, add minced garlic, and sauté for about 1 minute until fragrant.
- Pour in heavy cream, stir, and bring to a gentle simmer. Add Parmesan cheese and stir until the sauce thickens slightly.
- Return shrimp to the skillet, add cooked pasta, and toss to combine. Adjust sauce consistency with reserved pasta water if needed. Season with salt and pepper to taste.
- Garnish with chopped parsley and serve hot.
Notes
- For a spicier version, increase red pepper flakes.
- You can substitute shrimp with chicken or tofu for variation.
- Use fresh parsley for best flavor but dried can be used if fresh is unavailable.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate (about 1 1/4 cups)
- Calories: 520 Kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 210mg