Ingredients
Scale
- 8 oz of your favorite pasta (fettuccine, linguine, or spaghetti)
- 1 lb large shrimp, peeled and deveined
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tbsp lemon juice
- 1 tsp red pepper flakes (optional for heat)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Start by boiling a large pot of salted water. Add the pasta and cook until al dente according to package instructions. Drain and set aside.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the shrimp, season with salt, pepper, and red pepper flakes if using. Cook for 2-3 minutes per side until pink and opaque. Remove the shrimp and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil. Add minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream, Parmesan cheese, and lemon juice. Stir well to blend all flavors. Let it simmer for 2-3 minutes until the sauce is slightly thickened.
- Add the cooked pasta and shrimp back into the skillet. Gently toss everything together until coated with the creamy garlic sauce and evenly distributed. Taste and adjust salt and pepper as needed. Garnish with chopped parsley before serving.
Notes
- For an extra flavorful profile, add a pinch of red pepper flakes during cooking.
- Use fresh Parmesan for the best taste; pre-grated cheese may not melt as smoothly.
- If the sauce thickens too much, add a splash of pasta water or milk to loosen it.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate (about 1 1/4 cups)
- Calories: 510 kcal Kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 31 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 210 mg