Ingredients
Scale
- 8 oz spaghetti
- 1 lb large shrimp, deveined
- 4 cloves fresh garlic, minced
- 1 cup heavy cream
- 2 tbsp olive oil
- ½ cup grated Parmesan cheese
- ¼ cup fresh parsley, chopped
- Salt and pepper to taste
- Juice of ½ lemon
Instructions
- Cook the spaghetti in salted boiling water until al dente, then drain.
- In a large skillet, heat olive oil over medium heat. Add shrimp and cook until pink, about 2-3 minutes per side. Remove and set aside.
- In the same skillet, sauté minced garlic until fragrant (about 30 seconds). Pour in heavy cream and bring to a gentle simmer.
- Stir in grated Parmesan cheese until melted and smooth. Season with salt and pepper.
- Add cooked spaghetti and shrimp to the sauce; toss to coat evenly.
- Finish with lemon juice and chopped parsley. Serve warm.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Customize by adding vegetables like spinach or cherry tomatoes for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 487
- Sugar: 3g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 195mg