Ingredients
Units
Scale
- 12 oz pasta (spaghetti, linguine, or fettuccine)
- 1 lb large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup white wine or reserved pasta water
- 1 tablespoon lemon juice
- 2 tablespoons butter or heavy cream (optional)
- 1/3 cup grated parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup of pasta water, then drain pasta.
- In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes; cook for 30 seconds.
- Add shrimp in a single layer. Season with salt and pepper. Cook 2–3 minutes per side, until pink. Remove shrimp and set aside.
- Deglaze the skillet with white wine or reserved pasta water. Add lemon juice and butter or cream, if using. Stir well.
- Return shrimp to the pan. Add cooked pasta and toss everything together. Add more pasta water if needed to loosen the sauce.
- Stir in parmesan cheese, adjust seasoning, and garnish with chopped parsley. Serve immediately.
Notes
- Use large shrimp for better texture and flavor.
- Don’t overcook shrimp—they cook quickly and become rubbery if overdone.
- Frozen shrimp work fine—just thaw in cold water before cooking.
- Save and use pasta water to help the sauce cling to the noodles.
- Optional add-ins: spinach, cherry tomatoes, olives, or feta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 2g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 180mg