Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 8 ounces of your favorite pasta (penne, fettuccine, or spaghetti)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon red pepper flakes (optional for a spicy kick)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped for garnish
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 and pepper, then sauté until pink and opaque, about 2-3 minutes per side. Remove from skillet and set aside.
- In the same skillet, add remaining olive oil and sauté the minced garlic until fragrant, about 1 minute. Pour in the heavy cream, grated Parmesan, red pepper flakes (if using), and stir until well combined. Simmer for 2-3 minutes until the sauce starts to thicken.
- Add the cooked pasta and sautéed shrimp back into the skillet. Stir well so the pasta absorbs the flavorful sauce. Garnish with chopped parsley before serving.
Notes
- For a richer flavor, add a splash of white wine when making the sauce.
- If you want a spicier kick, increase the red pepper flakes or add hot sauce.
- Use fresh Parmesan for the best taste, but pre-grated works as well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 550 kcal Kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 200 mg