Description
A rich and creamy pasta dish loaded with tender shrimp, garlic, and a luscious cream sauce, perfect for an elegant yet easy dinner.
Ingredients
Scale
- 8 oz fettuccine or linguine pasta
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
- Juice of half a lemon
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Add shrimp to the skillet, season with salt, pepper, and red pepper flakes, and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.
- Pour heavy cream into the skillet, bring to a simmer, and cook for 2-3 minutes until slightly thickened.
- Stir in Parmesan cheese until melted and smooth.
- Add cooked pasta and shrimp back to the skillet. Toss to coat evenly with the sauce.
- Stir in lemon juice and chopped parsley.
- Serve immediately, garnished with extra Parmesan if desired.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Use fresh or frozen shrimp—just thaw before cooking.
- Add vegetables like spinach or cherry tomatoes for extra color and nutrition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Sautéed
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 220mg