Description

A quick and indulgent pasta dish featuring succulent shrimp in a creamy garlic sauce, ready in just 25 minutes. Perfect for a weeknight dinner or a special treat.

Ingredients

Units Scale

8 oz (225 g) fettuccine or spaghetti
1 lb (450 g) large shrimp, peeled and deveined
1 tbsp olive oil
2 tbsp butter
4 garlic cloves, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 tsp crushed red pepper flakes (optional)
Salt and pepper to taste
2 tbsp chopped fresh parsley

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Instructions

Cook the pasta according to package instructions. Drain and set aside.
In a large skillet over medium heat, add olive oil and 1 tablespoon of butter. Add the shrimp, season with salt and pepper, and cook for 2–3 minutes on each side until pink and cooked through. Remove from skillet and set aside.
In the same skillet, add remaining 1 tablespoon butter and minced garlic. Sauté for 1 minute until fragrant.
Stir in the heavy cream and bring to a gentle simmer. Cook for 2–3 minutes, then add Parmesan cheese and red pepper flakes if using. Stir until cheese is melted and sauce is creamy.
Return the cooked shrimp to the skillet and toss to coat in the sauce.
Add the cooked pasta and toss until well combined and heated through.
Garnish with chopped parsley before serving.

Notes

You can use half-and-half instead of heavy cream for a lighter version.
Frozen shrimp works well—just thaw and drain before cooking.
Add spinach or sun-dried tomatoes for extra flavor and nutrients.

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 2g
Sodium: 720mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 28g
Cholesterol: 190mg