Description
An easy and delicious one-pan meal featuring succulent shrimp and creamy garlic sauce, perfect for busy weeknights.
Ingredients
- 1 pound linguine or fettuccine
- 1 pound large shrimp, peeled and deveined
- 1/2 cup unsalted butter, divided
- 2 tablespoons olive oil
- 6-8 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 4 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1/2 cup dry white wine (optional)
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
- 1/2 cup grated Parmesan cheese, plus extra for serving
- Salt and black pepper, to taste
Instructions
- In a large, deep skillet, heat olive oil over medium heat. Add 2 tablespoons of butter and minced garlic (and red pepper flakes if using); sauté for about 1 minute until fragrant.
- Add shrimp and cook for 2–3 minutes per side until pink but not fully cooked; remove shrimp and set aside.
- Optional: Pour in white wine to deglaze the pan, scraping up any browned bits; simmer for 1–2 minutes.
- Pour in chicken broth; add dried pasta and the remaining butter. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10–12 minutes until pasta is al dente and most liquid is absorbed, stirring occasionally.
- Remove the lid; stir in heavy cream, Parmesan cheese, and lemon juice; simmer until the sauce thickens to your liking. If the sauce is too thin, simmer for a few more minutes uncovered.
- Return shrimp to the pan; cook for 1–2 minutes until heated through.
- Stir in parsley; season with salt and pepper to taste. Serve immediately with extra Parmesan on top.
Notes
Make sure not to overcook the shrimp; they will continue to cook when combined with the pasta. Taste the sauce for seasoning before serving.