Ingredients:

  • 12 oz (340 g) spaghetti or fettuccine
  • 1 lb (450 g) large shrimp, peeled and deveined
  • 3 tbsp (45 ml) olive oil, divided
  • 4 cloves garlic, minced
  • 1 cup (240 ml) heavy cream
  • 1/2 cup (120 ml) chicken or vegetable broth
  • 1/2 cup (50 g) grated Parmesan cheese
  • 1 tsp (5 g) red pepper flakes (optional)
  • Salt and pepper to taste
  • 1 tbsp (15 ml) fresh lemon juice
  • 2 tbsp (8 g) fresh parsley, chopped, for garnish

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside.
  2. Heat 2 tbsp of olive oil in a large skillet over medium heat. Add shrimp, season with salt and pepper, and sauté until pink and opaque, about 2-3 minutes per side. Remove shrimp from skillet and set aside.
  3. In the same skillet, add the remaining olive oil and minced garlic. Sauté until fragrant, about 30 seconds. Pour in the heavy cream and broth, stirring to combine. Bring to a simmer.
  4. Stir in Parmesan cheese, red pepper flakes, lemon juice, and adjust seasoning with salt and pepper. Cook until slightly thickened, around 2-3 minutes.
  5. Add the cooked pasta and shrimp to the skillet, tossing to coat evenly in the sauce.
  6. Remove from heat, garnish with fresh parsley, and serve hot.