Ingredients
Scale
- 8 oz of pasta (penne, fettuccine, or spaghetti)
- 1 lb large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ tsp red pepper flakes (adjust to taste)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: lemon wedges for serving
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. Add the shrimp and season with salt, pepper, and red pepper flakes. Cook for 2-3 minutes on each side until pink and opaque. Remove from skillet and set aside.
- In the same skillet, add the remaining olive oil and minced garlic. Sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese and cook until the sauce thickens slightly.
- Add the cooked pasta and shrimp back into the skillet. Toss everything together to coat the pasta evenly with the creamy garlic sauce. Adjust seasoning with salt and pepper as needed.
Notes
- Use fresh garlic for the best flavor.
- Adjust red pepper flakes for spice preference.
- Garnish with fresh parsley and lemon wedges before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing, simmering
- Cuisine: Italian-American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 190mg