Ingredients
Scale
- 8 oz spaghetti or your favorite pasta
- 1 lb large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tbsp lemon juice
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Cook pasta in salted boiling water until al dente according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Add shrimp to the skillet, cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.
- In the same skillet, pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and lemon juice until smooth and creamy.
- Return shrimp to the skillet, toss to coat in the sauce, and season with salt and pepper.
- Add cooked pasta to the skillet, toss well to combine and heat through.
- Garnish with chopped parsley and serve immediately.
Notes
- You can substitute heavy cream with Greek yogurt for a lighter version.
- Serve with crusty bread or a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Effortless, family-friendly
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 180mg