Ingredients
Scale
- 12 oz of spaghetti or your favorite pasta
- 1 lb of large shrimp, peeled and deveined
- 4 cloves of garlic, minced
- 1 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- 2 tbsp of olive oil
- 1 tbsp of butter
- 1 tsp of red pepper flakes (optional for spice)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
- Pat the shrimp dry and season with salt and pepper.
- In a large skillet, heat olive oil over medium heat. Add shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove and set aside.
- In the same skillet, melt butter and sauté garlic for about 1 minute until fragrant but not burned.
- Pour in heavy cream, bring to a gentle simmer, and add Parmesan cheese, red pepper flakes, salt, and pepper. Cook for 2-3 minutes until sauce slightly thickens.
- Add cooked pasta and shrimp to the sauce, tossing to combine and coat evenly.
- Garnish with chopped parsley and extra Parmesan cheese if desired. Serve warm.
Notes
- Use fresh garlic for a more vibrant flavor.
- Adjust spice level with additional red pepper flakes if desired.
- If sauce is too thick, loosen with a little pasta water or broth.
- Replace heavy cream with half-and-half or coconut milk for a healthier version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 195 mg