Ingredients
Scale
- 8 oz of your favorite pasta (fettuccine or linguine work beautifully)
- 1 lb fresh shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon red pepper flakes (optional for some heat)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and season with salt, pepper, and red pepper flakes if using. Cook for about 2-3 minutes on each side until pink and opaque. Remove from skillet and set aside.
- In the same skillet, add butter and minced garlic. Sauté until fragrant, about 1 minute. Pour in the heavy cream, stirring constantly. Bring to a gentle simmer, then stir in the Parmesan cheese. Season with additional salt and pepper as needed.
- Add the cooked pasta and sautéed shrimp back into the skillet. Toss everything together until evenly coated with the creamy sauce. Cook for an additional 2 minutes to meld the flavors.
- Finish with freshly chopped parsley and an extra sprinkle of Parmesan cheese. Serve immediately for a truly marry me shrimp pasta experience.
Notes
- Use fresh or thawed frozen shrimp for best results.
- Adjust the red pepper flakes for desired heat level.
- You can substitute heavy cream with half-and-half or coconut milk for a lighter version.
- Garnish with extra Parmesan cheese or parsley for added flavor and presentation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Italian-American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 520 Kcal
- Sugar: 3g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 210mg