Ingredients
Scale
- 8 oz of your favorite pasta (fettuccine, linguine, or penne)
- 1 lb large shrimp, peeled and deveined
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: red pepper flakes for added heat
Instructions
- Cook pasta in a large pot of salted boiling water until al dente. Drain and set aside.
- In a large skillet over medium heat, melt 1 tablespoon of butter. Add the shrimp, season with salt, pepper, and Italian seasoning, then cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
- In the same skillet, melt remaining 2 tablespoons of butter. Add minced garlic and sauté until fragrant, about 30 seconds. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and smooth. Season with additional salt, pepper, and red pepper flakes if desired.
- Add cooked pasta and shrimp to the sauce. Toss to coat and cook for another 2 minutes to blend flavors. Garnish with chopped parsley before serving.
Notes
- Ensure shrimp are cooked just until pink to avoid overcooking and rubbery texture.
- For extra flavor, add a splash of white wine during sauce preparation.
- Use freshly grated Parmesan for best melting and flavor.
- If a thicker sauce is preferred, simmer longer or add a cornstarch slurry.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 530 kcal Kcal
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 210 mg