Creamy Garlic Butter Shrimp Pasta
Ingredients:
8 oz linguine or spaghetti
2 tablespoons olive oil
4 tablespoons unsalted butter
4 cloves garlic, minced
1 lb large shrimp, peeled and deveined
1/4 teaspoon red pepper flakes (optional)
1/2 cup chicken broth or white wine
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Juice of 1 lemon
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Directions:
Cook the Pasta:
Bring a large pot of salted water to a boil.
Cook the linguine or spaghetti according to package instructions until al dente. Drain and set aside.
Sauté the Shrimp:
In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat.
Add the minced garlic and red pepper flakes (if using), and sauté for about 1 minute until fragrant.
Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes on each side until the shrimp are pink and opaque. Remove shrimp from the skillet and set aside.
Make the Sauce:
In the same skillet, add the remaining 2 tablespoons of butter.
Pour in the chicken broth or white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes to reduce slightly.
Stir in the heavy cream and Parmesan cheese, cooking until the sauce thickens slightly, about 2-3 minutes.
Add the lemon juice, salt, and pepper to taste.
Combine and Serve:
Return the cooked shrimp to the skillet and toss to coat in the sauce.
Add the drained pasta to the skillet, tossing everything together until the pasta is well coated with the sauce.
Garnish with chopped parsley and serve with lemon wedges.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 500 kcal | Servings: 4 servings