Ingredients
Scale
- 8 ounces of pasta (linguine or fettuccine)
- 1 pound of large shrimp, peeled and deveined
- 4 tablespoons of butter
- 4 cloves of garlic, minced
- 1 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat and add the minced garlic. Sauté for about 1 minute until fragrant.
- Add the shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side.
- Pour in the heavy cream and stir to combine. Allow it to simmer for 2-3 minutes.
- Add the cooked pasta to the skillet, along with the Parmesan cheese. Toss to coat the pasta in the creamy sauce.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped parsley.
Notes
Use fresh shrimp for best taste; frozen shrimp also works. Add veggies like spinach or peas for extra nutrients.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg