Description
A quick and easy dish combining garlic and creamy sauce with succulent shrimp, perfect for busy nights or special occasions.
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 tsp red pepper flakes (optional)
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- 8 oz (225g) fettuccine or spaghetti
- 2 tbsp chopped fresh parsley
- Juice of 1/2 lemon
Instructions
- Cook the pasta according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
- Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, pour in the heavy cream and stir in the Parmesan cheese, red pepper flakes (if using), Italian seasoning, salt, and black pepper. Let it simmer for 2-3 minutes until slightly thickened.
- Add the cooked pasta to the skillet, tossing to coat it in the creamy sauce. If the sauce is too thick, add some of the reserved pasta water to loosen it.
- Return the shrimp to the skillet and squeeze in lemon juice. Toss gently to combine everything.
- Garnish with chopped fresh parsley and serve immediately.
Notes
Do not overcook the shrimp. Adjust garlic according to preference. Fresh pasta cooks faster than dried pasta.