Description
A quick and delicious pasta dish that combines garlic, butter, and shrimp all in one pot for easy cleanup and rich flavors.
Ingredients
- 1 pound linguine or fettuccine
- 1 pound large shrimp, peeled and deveined
- 1/2 cup unsalted butter, divided
- 2 tablespoons olive oil
- 6-8 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 4 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1/2 cup dry white wine (optional)
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
- 1/2 cup grated Parmesan cheese, plus extra for serving
- Salt and black pepper, to taste
Instructions
- In a large, deep skillet, heat the olive oil over medium heat. Add 2 tablespoons of butter and the minced garlic (add red pepper flakes if desired); sauté for about 1 minute until fragrant.
- Add the shrimp and cook for 2–3 minutes on each side until they turn pink. Remove the shrimp and set them aside.
- If using, pour in white wine to deglaze the pan, scraping up any browned bits; let it simmer for 1–2 minutes.
- Pour in the chicken broth and add the dried pasta along with the remaining butter. Bring to a boil, then reduce heat to medium-low. Cover and let it simmer for 10–12 minutes until the pasta is al dente and most of the liquid has absorbed, stirring occasionally.
- Remove the lid and stir in the heavy cream, Parmesan cheese, and lemon juice. Let it simmer until the sauce thickens to your liking. If too thin, simmer uncovered for a few more minutes.
- Return the shrimp to the skillet and cook for another 1–2 minutes until heated through.
- Stir in the parsley and season with salt and pepper to taste. Serve immediately, topped with extra Parmesan.
Notes
Serve hot and consider pairing it with a side salad or garlic bread. Store leftovers in an airtight container in the fridge for up to 3 days.