Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional for a spicy kick)
- 1/2 cup chicken broth or white wine
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Cooked pasta (spaghetti, linguine, or your favorite)
Instructions
- Start by patting the shrimp dry with paper towels. Season lightly with salt and pepper. Set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the minced garlic and cook for about 30 seconds until fragrant. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
- In the same skillet, pour in the chicken broth or white wine, scraping any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly. Stir in the heavy cream and grated Parmesan cheese. Cook until the sauce thickens, about 2-3 minutes. Season with more salt, pepper, and red pepper flakes if using.
- Add the cooked pasta directly into the skillet with the sauce. Toss to coat the pasta evenly. Return the sautéed shrimp to the skillet and mix gently. Cook for an additional minute to heat everything through.
Notes
- Use fresh garlic for a more vibrant flavor.
- Choose large shrimp for easier eating and a more impressive presentation.
- Adjust the spice level with red pepper flakes according to your preference.
- For a healthier twist, substitute heavy cream with coconut milk or Greek yogurt.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing, simmering
- Cuisine: Seafood, American
- Diet: Pescatarian
Nutrition
- Serving Size: 1 plate
- Calories: 420 Kcal
- Sugar: 2g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 210mg