Ingredients
Scale
- 200g of raw shrimp, peeled and deveined
- 12 oz of your favorite pasta (fettuccine, linguine, or spaghetti)
- 4 cloves garlic, minced
- 1 cup heavy cream
- 2 tbsp olive oil
- 1/2 cup grated Parmesan cheese
- 1 tbsp butter
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: red pepper flakes for a spicy kick
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain, reserving a cup of pasta water.
- Heat olive oil in a large skillet over medium heat. Sauté shrimp with salt and pepper until pink and cooked through, about 2-3 minutes per side. Remove and set aside.
- In the same skillet, melt butter and sauté garlic for 1 minute until fragrant. Add heavy cream, stirring constantly, and simmer for 2-3 minutes to thicken.
- Stir in grated Parmesan cheese until melted. Adjust consistency with reserved pasta water if needed. Season with salt, pepper, and red pepper flakes if desired.
- Add cooked pasta and shrimp to the sauce. Toss gently to coat and heat through for 1-2 minutes.
Notes
- Use fresh garlic for enhanced flavor.
- Do not overcook the shrimp to maintain tenderness.
- Add lemon juice for a bright flavor.
- Serve with additional Parmesan and chopped parsley for garnish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Carb, Pescatarian
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 3g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 150mg