Ingredients
Scale
- 1 lb (450 g) large shrimp, peeled and deveined
- 8 oz (225 g) pasta (spaghetti or fettuccine)
- 4 cloves garlic, minced
- 1/2 cup (120 ml) heavy cream
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (optional, for serving)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add minced garlic and cook for about 1 minute until fragrant. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes on each side until pink and opaque.
- Pour in the heavy cream, stirring to combine. Reduce heat to low and simmer for 2 minutes. Stir in Parmesan cheese until melted and smooth. Add reserved pasta water if sauce needs thinning.
- Add cooked pasta to the skillet and toss to coat evenly. Garnish with chopped parsley and serve immediately with lemon wedges for added freshness.
Notes
- Use fresh or thawed frozen shrimp for best results.
- Adjust heavy cream quantity for a thinner or thicker sauce.
- Garnish with extra parsley or Parmesan for added flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low-Carb
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 520 Kcal
- Sugar: 2g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 210mg