Description
A delightful blend of flavors in this creamy shrimp pasta makes it perfect for special occasions or a simple dinner at home.
Ingredients
- 8 oz fettuccine or linguine pasta
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp crushed red pepper flakes
- 1 cup heavy cream
- 1 cup chicken broth
- ½ cup Parmesan cheese, grated
- Salt and pepper, to taste
- 1 bunch fresh parsley, chopped (for garnish)
- Lemon wedges (optional, for serving)
Instructions
- Boil a large pot of salted water. Add the fettuccine or linguine to the pot and cook until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Stir in the crushed red pepper flakes, cooking for another 30 seconds to release their flavor.
- Add the peeled and deveined shrimp to the skillet. Cook until they turn pink and opaque, about 3-5 minutes. Season with salt and pepper.
- Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, allowing it to reduce slightly.
- Stir in the grated Parmesan cheese, ensuring it melts seamlessly into the sauce. Adjust the seasoning with salt and pepper.
- Add the cooked fettuccine or linguine to the skillet, tossing gently to coat the pasta in the creamy sauce.
- Garnish with fresh parsley before serving. Optionally, serve with lemon wedges on the side.
Notes
For a luxurious creamy texture, use room-temperature cream. Adjust crushed red pepper flakes according to your spice preference.
