Description
A creamy, luscious pasta dish topped with sweet, succulent shrimp that transports you to a coastal paradise, perfect for special occasions or cozy dinners.
Ingredients
- 8 ounces fettuccine or spaghetti
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package instructions in a large pot of salted water. Drain and set aside, reserving some pasta water for later.
- Heat olive oil in a skillet over medium heat. Add minced garlic, stirring until fragrant.
- Add shrimp to the skillet. Cook until shrimp turns pink, about 2-3 minutes per side.
- Pour in chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer.
- Stir in Parmesan cheese until it melts and the sauce thickens slightly.
- Season with salt, pepper, and red pepper flakes to taste.
- Combine the cooked pasta with the sauce and shrimp. Toss well to coat, adding reserved pasta water if necessary for consistency.
- Garnish with fresh parsley before serving.
Notes
For a lighter version, you can substitute half-and-half for the heavy cream. Adjust red pepper flakes for desired heat.
