Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 8 oz pasta (fettuccine, linguine, or your favorite type)
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tbsp lemon juice
- 1 tsp red pepper flakes (optional for some heat)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Season the shrimp with salt, pepper, and red pepper flakes if desired. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook shrimp for 2-3 minutes per side until pink and cooked through. Remove and set aside.
- In the meantime, cook the pasta in salted boiling water until al dente. Drain, reserving 1 cup of pasta water.
- In the same skillet, add another tablespoon of olive oil. Sauté minced garlic for 1 minute until fragrant. Pour in heavy cream and simmer gently. Add Parmesan cheese and lemon juice, stirring until the sauce thickens slightly, about 2-3 minutes.
- Add the cooked pasta into the skillet, tossing to coat evenly. Use reserved pasta water to adjust consistency if needed. Return the cooked shrimp to the skillet and gently stir to combine all flavors.
Notes
- Use fresh garlic for the best flavor.
- Be careful not to overcook the shrimp to keep them tender.
- Adjust spice levels by adding more or less red pepper flakes.
- If preferred, substitute heavy cream with coconut milk or cashew cream for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Dairy
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 520 Kcal
- Sugar: 2g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 180mg