Creamy, buttery, garlicky, and ready in about 25 minutes — perfect for a quick but elegant dinner.
Ingredients (Serves 4)
12 oz (340g) pasta (spaghetti, linguine, or fettuccine)
1 lb (450g) large shrimp, peeled & deveined
4 tablespoons unsalted butter
2 tablespoons olive oil
4–5 garlic cloves, minced
½ teaspoon red pepper flakes (optional)
½ cup chicken broth (or pasta water)
¾ cup heavy cream
½ cup freshly grated Parmesan cheese
Salt and black pepper, to taste
Juice of ½ lemon
2 tablespoons fresh parsley, chopped
Instructions
Cook the Pasta
Bring a large pot of salted water to boil.
Cook pasta according to package instructions.
Reserve ½ cup pasta water, then drain.
Cook the Shrimp
Pat shrimp dry and season with salt & pepper.
Heat olive oil + 2 tablespoons butter in a large skillet over medium-high heat.
Add shrimp and cook 1–2 minutes per side until pink and opaque.
Remove shrimp and set aside.
Make the Garlic Butter Sauce
In the same skillet, add remaining 2 tablespoons butter.
Add garlic and red pepper flakes. Cook 30 seconds (don’t brown).
Pour in chicken broth and simmer 2–3 minutes.
Stir in heavy cream and simmer until slightly thickened (3–4 minutes).
Add Parmesan cheese and stir until melted.
Combine Everything
Add cooked pasta to the sauce. Toss well.
Add shrimp back to the pan.
Add lemon juice and a splash of reserved pasta water if needed.
Toss until everything is coated.
Finish & Serve
Sprinkle with fresh parsley and extra Parmesan.
Serve immediately while creamy and hot.