Description
A quick and comforting pasta dish with a creamy garlic sauce and succulent shrimp, perfect for busy weeknights.
Ingredients
For the Pasta
- 8 ounces Pasta (fettuccine, linguine, penne, or rotini)
For the Shrimp and Sauce
- 1 pound Shrimp, peeled and deveined
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 6 cloves Garlic, minced
- 1 cup Heavy cream
- 1 cup Parmesan, freshly grated
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Italian seasoning or oregano
- 1/2 teaspoon Red pepper flakes (optional)
- 1 lemon Lemon, optional squeeze at the end
- 1/4 cup Parsley, chopped
Instructions
Preparation
- Boil the pasta in salted water until just tender and save about 1 cup of pasta water before draining.
- In a large skillet, heat olive oil and butter over medium heat. Add shrimp, season with salt and pepper, and cook for 1-2 minutes per side until pink and just firm. Remove shrimp to a plate.
Sauce Building
- In the same skillet, add a bit more butter if it looks dry. Add minced garlic and stir for about 30 seconds until aromatic.
- Pour in the heavy cream and let it gently simmer for 2-3 minutes.
- Stir in Parmesan cheese until melted. If the sauce is too thick, add a splash of reserved pasta water until it is glossy and creamy.
Final Assembly
- Add drained pasta to the sauce, toss to combine, then add shrimp back in. Finish with chopped parsley, a squeeze of lemon, and a pinch of red pepper flakes, if desired.
Notes
If your shrimp is frozen, thaw it in a bowl of cold water for about 10 minutes before use. For a lighter sauce, use half and half instead of cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Cuisine: Italian