Ingredients
Scale
- 1 pound of large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
- 1 teaspoon lemon juice (optional)
- 8 ounces of pasta (spaghetti, linguine, or your choice)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Season shrimp with salt and black pepper, then cook for 2–3 minutes per side until pink and cooked through. Remove and set aside.
- Add minced garlic and red pepper flakes (if using) to the same skillet; sauté for 30 seconds until fragrant.
- Pour in heavy cream and lemon juice; stir and simmer for 2 minutes until slightly thickened.
- Add cooked shrimp back into the skillet, tossing to coat in the sauce.
- Stir in cooked pasta and cook for another 1–2 minutes to warm through. Adjust seasoning as needed.
Notes
- Use large, fresh shrimp for best flavor and texture.
- Do not overcook the shrimp—they cook quickly and should remain tender.
- Adjust garlic and red pepper flakes to suit your spice preference.
- Garnish with fresh parsley and a squeeze of lemon before serving for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free (with GF pasta)
Nutrition
- Serving Size: 1 plate
- Calories: 430 Kcal
- Sugar: 2g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 210mg