Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- 1 tablespoon lemon juice (optional)
- Pasta of your choice (spaghetti or fettuccine recommended)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes.
- Add shrimp to the skillet, season with salt and pepper, and cook until pink and opaque, about 3-4 minutes. Remove from skillet and set aside.
- In the same skillet, pour in the heavy cream, stirring to combine with garlic and juices. Simmer until slightly thickened; add lemon juice if desired.
- Return the shrimp to the skillet, coat in the cream sauce, and serve over pasta. Garnish with chopped parsley and lemon wedges.
Notes
- This dish can be stored in an airtight container in the refrigerator for up to two days.
- Reheat gently on the stovetop to prevent shrimp from overcooking.
- For extra flavor, add vegetables like spinach or sun-dried tomatoes to the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Seafood
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450 Kcal
- Sugar: 1g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 300mg