Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 12 ounces of spaghetti or your favorite pasta
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon lemon zest
- Salt and freshly ground black pepper to taste
- Chopped parsley for garnish
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside, reserving a cup of pasta water.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the shrimp; season with salt and pepper. Cook 2-3 minutes per side until pink and opaque. Remove and set aside.
- In the same skillet, add remaining butter and minced garlic; sauté until fragrant about 1 minute. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan, lemon zest, salt, and pepper. Adjust sauce consistency with reserved pasta water if needed.
- Add cooked pasta and shrimp to the sauce. Toss gently to coat and cook for 2 more minutes. Garnish with chopped parsley before serving.
Notes
- Use fresh garlic for a more vibrant flavor.
- Substitute heavy cream with half-and-half or Greek yogurt for a lighter version.
- Sprinkle crushed red pepper flakes or toasted breadcrumbs for added texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 610 Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 210mg