Ingredients
Scale
- 8 oz (225 g) of your favorite pasta (fettuccine, linguine, or spaghetti works well)
- 1 lb (450 g) large shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tsp red pepper flakes (optional for a spicy kick)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook your pasta in a large pot of salted boiling water until al dente, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Season the shrimp with salt, pepper, and red pepper flakes if using. Add the shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Remove from the skillet and set aside.
- In the same skillet, add butter and minced garlic. Sauté until fragrant, about 1 minute. Pour in the heavy cream, bringing it to a gentle simmer. Stir in grated Parmesan and cook until the sauce thickens slightly. Adjust seasoning with salt and pepper as needed.
- Add the cooked pasta to the sauce, tossing to coat evenly. Return the shrimp to the skillet and gently mix. Garnish with chopped parsley for freshness and color.
Notes
- For a spicier kick, increase red pepper flakes or add hot sauce.
- Ensure not to overcook the shrimp to keep them tender.
- You can substitute heavy cream with coconut cream for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Dairy, Low Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 220 mg