A delightful dish featuring succulent shrimp in a rich, buttery garlic sauce, served over pasta.
Ingredients
Scale:
1 pound shrimp (peeled and deveined)
8 ounces pasta (linguine or fettuccine)
4 tablespoons butter
4 cloves garlic (minced)
1 cup heavy cream
1/2 cup Parmesan cheese (grated)
2 tablespoons lemon juice
2 tablespoons fresh parsley (chopped)
Salt to taste
Pepper to taste
Instructions
Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
Add the shrimp to the skillet, seasoning with salt and pepper. Cook until the shrimp turn pink and opaque, about 3-4 minutes. Remove the shrimp and set aside.
In the same skillet, pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and lemon juice, mixing until the cheese melts and the sauce thickens slightly.
Add the cooked pasta and shrimp back into the skillet, tossing to coat everything well in the creamy garlic sauce. Cook for an additional 2 minutes to heat through.
Serve immediately, garnished with chopped parsley for a fresh touch.
