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Ingredients
– 12 oz (340g) pasta of your choice (linguine, fettuccine, or spaghetti work well)
– 1 pound (450g) large shrimp, peeled and deveined
– 4 cloves garlic, minced
– 2 tablespoons unsalted butter
– 1/2 cup (120ml) heavy cream
– 1/2 cup (120g) grated Parmesan cheese
– 1 teaspoon dried parsley
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions
1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, melt the butter over medium heat. Add the garlic and cook for 1-2 minutes, until fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through.
4. Remove the shrimp from the skillet and set aside.
5. In the same skillet, pour in the heavy cream. Bring the mixture to a simmer and cook for 2-3 minutes, until slightly thickened.
6. Stir in the Parmesan cheese until melted and smooth. Season with salt, pepper, and parsley.
7. Add the cooked pasta to the skillet, tossing to coat with the creamy sauce. If the sauce seems too thick, add a bit of the reserved pasta water.
8. Return the shrimp to the skillet and toss everything together to combine.
9. Serve immediately, garnished with chopped parsley if desired.
Tips
– Use high-quality ingredients, including fresh shrimp and real Parmesan cheese.
– Don’t overcook the shrimp – they should be pink and cooked through, but still tender.
– If you prefer a lighter sauce, you can reduce the amount of heavy cream or substitute it with half-and-half or Greek yogurt.
– Add some red pepper flakes to the sauce for an extra kick of heat.
– This recipe is perfect for a quick and indulgent dinner – enjoy!