Description
A delightful one-pot pasta dish featuring juicy shrimp, garlic, and a creamy sauce. Perfect for busy weeknights or impressing guests with minimal cleanup.
Ingredients
- 1 pound linguine or fettuccine pasta, dried
- 1 pound large shrimp, peeled and deveined
- ½ cup unsalted butter (1 stick)
- 6-8 cloves garlic, minced
- 4 cups low-sodium chicken broth
- ½ cup heavy cream
- ½ cup dry white wine (optional)
- 2 tablespoons fresh lemon juice
- ¼ teaspoon red pepper flakes (optional)
- ¼ cup fresh parsley, chopped
- ½ cup grated Parmesan cheese, plus extra for serving
- Salt and black pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large skillet over medium heat, melt olive oil and ¼ cup of butter. Add minced garlic and red pepper flakes, sauté for 1 minute.
- Add shrimp and cook for 2-3 minutes per side until pink, then remove from the skillet.
- If using, add white wine to the skillet to deglaze, simmer for 1-2 minutes.
- Pour in chicken broth, add pasta and remaining butter. Bring to boil.
- Reduce heat, cover, and simmer for 10-12 minutes until pasta is al dente.
- Stir in heavy cream, Parmesan cheese, and lemon juice until smooth.
- Fold shrimp back into pasta, heating through for 1-2 minutes.
- Stir in parsley, adjust seasoning, and serve immediately.
Notes
For extra flavor, use fresh shrimp and adjust garlic and lemon to taste. Store leftovers in an airtight container for up to 3 days.