Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound large shrimp, peeled and deveined (450g)
  • 4 cloves garlic, minced (approximately 2 tablespoons)
  • 1/4 teaspoon red pepper flakes (adjust to taste) (1.25ml)
  • 4 cups chicken broth (950ml)
  • 8 ounces linguine pasta (about 230g)
  • 1/2 cup heavy cream (120ml)
  • 1/4 cup grated Parmesan cheese (30g)
  • 4 tablespoons unsalted butter (60g)
  • 2 tablespoons chopped fresh parsley, for garnish (plus more to taste!)

Instructions:

  1. Heat olive oil in the pot over medium heat. Add shrimp, garlic, and red pepper flakes. Cook until shrimp turn pink and opaque (about 2-3 minutes per side). Remove shrimp from pot and set aside.
  2. Pour chicken broth into the same pot and bring to a boil. Add linguine pasta. Cook according to package directions, stirring occasionally, until pasta is al dente and most of the liquid has been absorbed (about 8-10 minutes).
  3. Stir in heavy cream, Parmesan cheese, and butter. Cook until sauce thickens slightly (about 2-3 minutes).
  4. Return shrimp to the pot. Toss to combine. Garnish with fresh parsley and serve immediately.