Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 8 ounces of your favorite pasta (fettuccine, penne, or spaghetti)
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and pepper to taste
- Fresh parsley, chopped (optional for garnish)
- Red pepper flakes (optional for a spicy kick)
Instructions
- Cook the pasta in salted boiling water 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. Cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.
- In the same skillet, lower the heat and add butter. Once melted, add minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream, stirring constantly. Allow it to simmer gently and thicken slightly for 2-3 minutes.
- Add grated Parmesan cheese to the sauce, stirring until melted. Return cooked shrimp and pasta to the skillet. Toss everything together until evenly coated. Adjust seasoning with salt and pepper as needed. Garnish with chopped parsley.
Notes
- For a dairy-free version, substitute heavy cream with coconut milk or dairy-free cream alternatives.
- Use freshly cooked or thawed shrimp for best flavor and texture.
- Serve immediately for optimal creaminess and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Pescatarian
Nutrition
- Serving Size: 1 plate (approx. 1 cup)
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 200mg