Ingredients
Scale
- 8 oz spaghetti or your favorite pasta
- 1 lb large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tbsp lemon juice
- Salt and freshly ground pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove and set aside.
- In the same skillet, add minced garlic and sauté until fragrant, about 1 minute.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese and lemon juice, cooking until the sauce thickens slightly.
- Add cooked shrimp and pasta into the sauce, tossing gently to combine. Season with salt and pepper.
- Garnish with chopped parsley and serve hot.
Notes
- Use fresh, high-quality shrimp for best flavor.
- You can substitute heavy cream with half-and-half for a lighter version.
- Serve with a side of garlic bread or a light salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Sauté, Simmer
- Cuisine: Italian
- Diet: Easy, Quick
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 450 Kcal
- Sugar: 3g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg