Ingredients
Scale
- 8 oz of your favorite pasta (fettuccine, linguine, or spaghetti)
- 1 lb large shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tbsp butter
- 1 tsp Italian seasoning
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: red pepper flakes for a spicy kick
Instructions
- Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain and set aside.
- Season the shrimp with salt, pepper, and Italian seasoning. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Cook the shrimp for about 2-3 minutes on each side until pink and cooked through. Remove from skillet and set aside.
- In the same skillet, add 1 tablespoon of butter and remaining olive oil. Sauté the minced garlic for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese and cook until the sauce thickens slightly.
- Add the cooked pasta and shrimp back into the skillet. Toss well to coat everything in the creamy garlic sauce. Season with additional salt, pepper, and red pepper flakes if desired. Garnish with chopped parsley before serving.
Notes
- For extra flavor, garnish with additional Parmesan cheese and chopped parsley before serving.
- To make the dish dairy-free, substitute heavy cream with coconut cream or cashew cream.
- Best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Dairy, Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 495 Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0.2g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 185mg