Ingredients
Scale
- 1 lb fresh shrimp, peeled and deveined
- 8 oz linguine or fettuccine
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 tbsp freshly squeezed lemon juice
- 1/2 cup low-sodium chicken broth
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- 1. Prepare the pasta: Boil salted water in a large pot. Cook linguine or fettuccine according to package instructions until al dente. Drain and set aside.
- 2. Sauté the shrimp: In a large skillet over medium heat, add olive oil. Season shrimp with salt and pepper; cook until pink and opaque (about 2 minutes per side). Remove from skillet.
- 3. Make the sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 1 minute). Stir in chicken broth and lemon juice, scraping browned bits from the pan.
- 4. Add cream: Reduce heat to low; stir in heavy cream and let simmer gently for a few minutes.
- 5. Combine: Return cooked pasta and shrimp to the skillet. Toss to coat in sauce, adding Parmesan cheese while mixing until melted.
- 6. Serve: Plate the dish and garnish with chopped parsley or additional cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 620
- Sugar: 2g
- Sodium: 680mg
- Fat: 37g
- Saturated Fat: 21g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 220mg