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Description
A rich and creamy pasta dish featuring succulent shrimp in a flavorful sauce, perfect for a special occasion or a weeknight treat.
Ingredients
- 1 pound linguine
- 2 tablespoons olive oil
- 1 pound large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
Instructions
- Cook linguine according to package directions. Drain, reserving about 1/2 cup of pasta water.
- While pasta is cooking, heat olive oil in a large skillet over medium-high heat.
- Add shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp from skillet and set aside.
- Add minced garlic and red pepper flakes to the skillet and cook for about 30 seconds until fragrant.
- Pour in heavy cream and bring to a simmer. Cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
- Stir in Parmesan cheese until melted and smooth.
- Return the cooked shrimp to the skillet. Add the drained linguine and chopped parsley.
- Toss to combine, adding a little reserved pasta water if needed to reach desired consistency.
- Season with salt and pepper to taste.
- Serve immediately.
Notes
- For a richer sauce, you can add a tablespoon of butter with the heavy cream.
- Feel free to add other vegetables like spinach or cherry tomatoes.
- Adjust red pepper flakes to your spice preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American