Description
Creamy and flavorful shrimp pasta in a Parmesan garlic sauce—so good it might just win hearts. A rich and elegant dish perfect for date nights or cozy dinners.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 8 ounces of pasta—choose spaghetti, fettuccine, or your favorite type
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream (or half-and-half)
- 1 cup low-sodium chicken broth (or vegetable broth)
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil or parsley, chopped for garnish
Instructions
1. Fill a large pot with water, add salt, and bring to a boil. Add pasta and cook according to package directions until al dente. Drain and reserve 1 cup of pasta water. Set aside.
2. In a large skillet, heat olive oil over medium heat. Add shrimp, season with salt and pepper, and sauté for 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.
3. In the same skillet, sauté garlic for 30 seconds until fragrant.
4. Add chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer.
5. Gradually whisk in Parmesan cheese until the sauce is smooth and creamy. Add Italian seasoning, salt, and pepper to taste.
6. Add cooked pasta and shrimp to the skillet. Toss until well-coated. Add reserved pasta water gradually if sauce is too thick.
7. Divide into serving plates, garnish with fresh basil or parsley, and serve hot.
Notes
Don’t overcook the shrimp—they cook fast and can become rubbery.
Use fresh garlic and herbs for maximum flavor.
Adjust the creaminess of the sauce by adding more or less cream or cheese.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop.
Pair with garlic bread or a simple green salad for a complete meal.
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 190mg