8 oz fettuccine or spaghetti
1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
4 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
Salt and pepper to taste
2 tablespoons chopped fresh parsley
Directions
Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer and let it cook for about 5 minutes until slightly thickened.
Stir in the Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper to taste.
Add the cooked pasta and shrimp back into the skillet, tossing to coat everything in the creamy sauce.
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Sprinkle with fresh parsley before serving.
Variations & Tips
For a lighter version, you can substitute half-and-half for the heavy cream. If you prefer a bit of heat, add a pinch of red pepper flakes to the sauce. For a gluten-free option, use your favorite gluten-free pasta. You can also add vegetables like spinach or cherry tomatoes for extra flavor and nutrition.
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