Ingredients
Scale
- 8 ounces of spaghetti or linguine
- 1 pound of large shrimp, peeled and deveined
- 4 cloves of garlic, minced
- 3 tablespoons of unsalted butter
- 2 tablespoons of olive oil
- 1 cup of chicken broth or white wine
- 1 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- 1 teaspoon of crushed red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- In a large pot, heat olive oil and 1 tablespoon of butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Add shrimp, season with salt and pepper, and cook until pink and opaque, about 3-4 minutes. Remove shrimp from the pot and set aside.
- In the same pot, pour in chicken broth or white wine, scraping up any browned bits from the bottom. Bring to a simmer.
- Add remaining butter, heavy cream, and Parmesan cheese. Stir until the cheese melts and the sauce thickens slightly.
- Add uncooked pasta to the sauce, stirring to combine. Cover and cook for about 10 minutes, stirring occasionally, until the pasta is al dente.
- Return cooked shrimp to the pot, toss to coat in the sauce, and heat through for 2 minutes.
- Garnish with chopped parsley and red pepper flakes if using. Serve immediately.
Notes
- You can substitute shrimp with chicken or tofu for a different protein option.
- For a spicier kick, add more crushed red pepper flakes.
- Ensure to stir occasionally to prevent pasta from sticking to the bottom of the pot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Italian-American
- Diet: Gluten-Free (if gluten-free pasta is used)
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 210mg