Description
A quick and easy creamy shrimp pasta that combines silky sauce and juicy shrimp, perfect for weeknight dinners.
Ingredients
Scale
- 12 oz (340 g) pasta
- 1 lb (450 g) peeled and deveined shrimp
- 1–2 tbsp olive oil
- 2 cloves minced garlic
- 1 small shallot, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tbsp lemon juice
- 2 tbsp chopped parsley
- Salt and fresh black pepper to taste
Instructions
- Boil pasta in well-salted water until al dente (about 8–10 minutes).
- In a skillet, sear shrimp in olive oil over medium-high heat for 1–2 minutes per side until opaque and reaching 120–140°F internal temperature; then remove shrimp.
- Lower heat to medium and sauté minced garlic and shallot for 30–45 seconds.
- Add heavy cream and grated Parmesan to the skillet; simmer gently for 2–3 minutes to thicken the sauce.
- Toss shrimp, cooked pasta, lemon juice, and parsley into the sauce; season with salt and pepper, and serve immediately.
Notes
Be careful not to overcook the shrimp; they can continue to cook slightly off the heat. Use fresh Parmesan for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 160mg