Ingredients
Scale
- 8 oz of spaghetti or linguine
- 1 lb large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 lemon, zested and juiced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Thaw shrimp in cold water, pat dry, and mix with garlic, lemon juice, salt, and pepper for 10 minutes.
- In a skillet, heat olive oil and sauté shrimp for 2-3 minutes on each side until pink and opaque. Set aside.
- Boil salted water and cook pasta until al dente. Reserve 1 cup pasta water, then drain.
- Add heavy cream, lemon zest, and Parmesan to the same skillet, stir until combined. Toss with shrimp and pasta, adding reserved pasta water for consistency. Season to taste.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat by adding a splash of cream or water to maintain creaminess.
- Serve with garlic bread and a green salad for a complete meal.
- Feel free to increase garlic for a more garlicky flavor.
- Frozen shrimp can be used; ensure they are thawed properly.
- Replace heavy cream with coconut cream for a dairy-free alternative.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-free option available
Nutrition
- Serving Size: 1 bowl
- Calories: 650 Kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 300mg