Description
A delicious and creamy shrimp pasta dish that is sure to impress your taste buds.
Ingredients
- 8 ounces fettuccine or linguine pasta
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- In a large skillet, heat the 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 are pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, pour in the chicken broth and bring to a simmer. Stir in the heavy cream and let it cook for 2-3 minutes until slightly thickened.
- Add the grated Parmesan cheese and lemon juice, stirring until the cheese is 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.
- Return the shrimp to the skillet, mixing well to coat them in the sauce. Add the cooked pasta and toss until everything is well combined.
- Serve immediately, garnished with fresh parsley.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Add vegetables like spinach or cherry tomatoes for extra color and nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 200mg