Ingredients
- 1 pound large shrimp, peeled and deveined
- 8 ounces fettuccine or pasta of your choice
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional for a kick)
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Feel free to substitute the fettuccine with gluten-free pasta if needed or swap the shrimp for chicken if that’s more your style. The versatility of this dish is part of its charm!
Instructions
- Begin by cooking the pasta according to package instructions until al dente. Drain and set aside, reserving a bit of pasta water in case you need to thin the sauce later.
- In a large skillet over medium heat, heat the olive oil. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to burn the garlic.
- Pour in the heavy cream and chicken broth, stirring to combine. Allow the mixture to simmer gently for about 5 minutes, or until it starts to thicken.
- Stir in the Parmesan cheese, Italian seasoning, red pepper flakes, salt, and pepper, mixing until the cheese is fully melted and the sauce is smooth.
- Add the cooked pasta and shrimp back into the skillet, tossing to coat everything evenly in the creamy sauce. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.
- Garnish with fresh basil or parsley and serve immediately. Enjoy the rich flavors that are bound to make this dish a regular in your culinary repertoire!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International