Ingredients
Scale
- 8 oz spaghetti or your favorite pasta
- 1 lb large shrimp, peeled and deveined
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tbsp butter
- 1 tsp red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add shrimp, season with salt and pepper, and cook until pink and opaque, about 3-4 minutes per side. Remove and set aside.
- In the same skillet, add butter and minced garlic; sauté until fragrant, about 1 minute.
- Pour in heavy cream, bring to a simmer, then stir in Parmesan cheese and red pepper flakes if using. Cook until sauce thickens slightly.
- Add cooked pasta and shrimp back into the skillet, toss to coat in the sauce.
- Garnish with fresh parsley and serve hot.
Notes
- You can substitute heavy cream with half-and-half for a lighter version.
- Add a squeeze of lemon juice for extra freshness.
- Serve with crusty bread or a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free option available
Nutrition
- Serving Size: 1 plate
- Calories: 550 Kcal
- Sugar: 4g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 220mg