Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 8 ounces of your favorite pasta (penne, spaghetti, or linguine)
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon red pepper flakes (optional for heat)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
- Juice of 1 lemon
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Add the shrimp, sprinkle with salt, pepper, and red pepper flakes if using. Cook until the shrimp turn pink and opaque, about 3-4 minutes.
- Reduce the heat to low, then pour in the heavy cream and lemon juice. Stir to combine and let simmer for 1-2 minutes. Add Parmesan cheese and stir until the sauce is smooth and creamy.
- Add the cooked pasta to the skillet with the shrimp and sauce. Toss to coat evenly, allowing the flavors to meld together for a minute. Garnish with chopped parsley before serving.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stovetop or microwave, adding a splash of water or cream to loosen the sauce.
- You can substitute shrimp with scallops or chicken for variation.
- For a spicier kick, increase red pepper flakes or add hot sauce.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Seafood
- Diet: Dairy
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 3g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 210mg