Ingredients
Scale
- 1 pound of large shrimp (peeled and deveined)
- 8 ounces of your favorite pasta (spaghetti, fettuccine, or linguine)
- 4 cloves garlic (minced)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon red pepper flakes (optional for a spicy kick)
- Salt and freshly ground black pepper to taste
- Fresh parsley (chopped, for garnish)
Instructions
- Cook the pasta in a large pot of salted boiling water 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 seasoned shrimp (with salt, pepper, and red pepper flakes if desired). Sauté for 2-3 minutes per side until pink and cooked through. Remove shrimp from the skillet and set aside.
- In the same skillet, melt the butter and add minced garlic. Sauté for about 1 minute until fragrant. Pour in the heavy cream, stirring constantly, and bring to a gentle simmer.
- Add grated Parmesan cheese to the sauce, stirring until melted and smooth. Return the cooked shrimp to the skillet, tossing to coat evenly. Mix in the cooked pasta and stir well to combine all flavors. Season with additional salt and pepper as needed.
Notes
- For extra flavor, add a squeeze of lemon juice before serving.
- Use fresh parsley for garnish to enhance the presentation.
- Adjust the red pepper flakes according to your spice preference.
- Make sure not to overcook the shrimp to keep them tender.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Nut-Free, Egg-Free
Nutrition
- Serving Size: 1 plate (approximately 1/4 of recipe)
- Calories: 520 kcal Kcal
- Sugar: 3g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 195mg