Description
A creamy, garlicky delight that will win hearts.
Ingredients
Scale
- 8 ounces fettuccine or spaghetti
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional)
- 1 cup heavy cream
- 1 cup chicken or vegetable broth
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- 1 tablespoon lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, bring salted water to a boil. Add the fettuccine or spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant. Add the shrimp to the skillet, seasoning with salt and pepper. Cook for 2-3 minutes on each side until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, pour in the chicken or vegetable broth and heavy cream. Bring to a gentle simmer, stirring occasionally. Stir in the Parmesan cheese until melted and the sauce is creamy. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached. Season with salt, pepper, and lemon juice.
- Add the cooked pasta and sautéed shrimp to the skillet, tossing to coat everything in the creamy sauce. Serve immediately, garnished with chopped fresh parsley.
Notes
- Adjust red pepper flakes to taste.
- Use fresh parsley for best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 200mg