Ingredients
Scale
- 8 oz of your favorite pasta (fettuccine, linguine, or spaghetti)
- 1 lb large shrimp, peeled and deveined
- 3 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 for a spicy kick)
- Salt and black pepper to taste
- Fresh parsley chopped for garnish
Instructions
- Bring a large pot of salted water to a boil. Add your favorite pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the shrimp with salt, pepper, and red pepper flakes if using. Add the shrimp to the skillet and sauté for about 2-3 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside.
- In the same skillet, melt 1 tablespoon of butter and add the minced garlic. Cook for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until the sauce thickens slightly.
- Add the cooked pasta and shrimp to the skillet. Toss everything together to coat the pasta evenly with the creamy garlic sauce. Adjust seasoning with additional salt and pepper if needed. Garnish with chopped parsley for a fresh finish.
Notes
- Use fresh garlic for the most vibrant flavor.
- Adjust the spice level by adding more red pepper flakes.
- For a richer taste, substitute half of the heavy cream with cream cheese.
- Cook shrimp just until pink to prevent toughness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Seafood
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 210 mg