Ingredients
Scale
- 8 oz fettuccine or linguine
- 1 lb shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Red pepper flakes (optional, for heat)
Instructions
- Start by cooking the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté 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 they turn pink. Remove shrimp and set aside.
- Pour the heavy cream into the skillet, stirring to combine with the garlic butter. Allow it to simmer for a minute.
- Stir in the Parmesan cheese until melted and the sauce thickens slightly. If you like it spicier, add red pepper flakes at this stage!
- Add the cooked pasta and shrimp back into the skillet. Toss everything together until well coated in the creamy sauce.
- Garnish with fresh parsley and serve immediately.
- Prep Time: 10
- Cook Time: 20