Quick Creamy Shrimp Pasta (Print Version)
# Ingredients:
→ For the Pasta
01 -
8 ounces of your favorite fettuccine or spaghetti
02 -
1 pound large juicy shrimp, peeled and deveined
03 -
2 tablespoons good quality olive oil
04 -
4 cloves fresh garlic, finely minced
05 -
1 cup heavy cream
06 -
1 cup chicken broth
07 -
1 cup freshly grated Parmesan cheese (the real stuff!)
08 -
1 teaspoon red pepper flakes, or to taste for some heat
09 -
Salt and freshly ground black pepper to taste
10 -
Fresh parsley, roughly chopped for garnish
# Instructions:
01 -
Start by bringing a large pot of well-salted water to a rolling boil. You want it as salty as the sea!
02 -
Drop in your pasta and cook it until it's perfectly al dente - you want it to have a little bite to it. Follow your package instructions but start testing a minute or two before they suggest. Once done, drain it but save a cup of that starchy pasta water just in case!
03 -
Heat up your olive oil in a large skillet over medium-high heat until it's shimmering. Season those beautiful shrimp with salt and pepper, then cook them until they're pink and perfectly curled - about 2-3 minutes per side. Don't overcook them! Set them aside on a plate.
04 -
In the same pan (hello, extra flavor!), sauté your minced garlic and red pepper flakes just until fragrant - about 30 seconds. Pour in the heavy cream and chicken broth, letting it come to a gentle simmer. Now's the magic part - slowly stir in that freshly grated Parmesan until you've got a smooth, creamy sauce. Season it to perfection with salt and pepper.
05 -
Add your cooked shrimp back to the pan along with your drained pasta. Toss everything together until every strand is coated in that luxurious sauce. If it seems a bit thick, add a splash of that reserved pasta water. Finish with a generous sprinkle of fresh parsley and serve it up while it's hot!
# Notes:
01 -
This indulgent pasta dish got its name because it's so delicious, it might just lead to a proposal!
02 -
For best results, use freshly grated Parmesan cheese instead of pre-grated - it makes a world of difference in the sauce texture