Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 8 ounces pasta (spaghetti or linguine)
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 cup chicken broth or white wine
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped
- Lemon wedges
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Add shrimp, season with salt and pepper, and cook until pink and opaque, about 3-4 minutes.
- Pour in chicken broth or white wine, scraping any browned bits from the bottom of the pan. Bring to a simmer.
- Stir in heavy cream and Parmesan cheese, cooking until the sauce thickens slightly, about 2 minutes.
- Add cooked pasta to the skillet, tossing to coat evenly with the sauce.
- Garnish with chopped parsley and squeeze lemon juice over the top before serving.
Notes
- For extra flavor, add a pinch of red pepper flakes during sautéing.
- Use fresh lemon juice and parsley for the best taste.
- Serve immediately for optimal freshness and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Dairy
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: Fiftyg
- Fiber: 3g
- Protein: 35g
- Cholesterol: 220mg