Ingredients
Scale
- 8 oz (225g) of your favorite pasta (fettuccine, linguine, or spaghetti)
- 1 lb (450g) large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1 cup heavy cream or coconut cream for a dairy-free option
- 2 tbsp olive oil or butter
- 1/2 cup grated Parmesan cheese
- 1 tsp red pepper flakes (optional for a spicy kick)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Cook the pasta in salted boiling water until al dente, then drain and set aside, saving some pasta water.
- Heat olive oil or butter in a large skillet over medium heat. Add shrimp, season with salt and pepper, and cook for 2-3 minutes per side until pink and cooked through. Remove shrimp and set aside.
- In the same skillet, sauté minced garlic and red pepper flakes for about 30 seconds until fragrant.
- Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until smooth and melted. Adjust sauce consistency with reserved pasta water if needed.
- Add cooked pasta and shrimp to the skillet, tossing gently to coat in the creamy sauce. Garnish with chopped parsley and lemon wedges before serving.
Notes
- Use dairy-free coconut or cashew cream as a substitute for heavy cream.
- Add sautéed scallops or crab chunks for a seafood variation.
- Vegetarians can replace shrimp with grilled vegetables like zucchini or mushrooms.
- For extra flavor, sprinkle additional Parmesan or red pepper flakes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Dairy Option: Contains Dairy, Dairy-Free Option Available
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 520 kcal Kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: Fifty grams
- Fiber: 3g
- Protein: 36g
- Cholesterol: 230mg