Description
A quick and delicious one-pot meal featuring garlic butter sauce and shrimp, perfect for busy weeknights or special occasions.
Ingredients
- 1 pound linguine or fettuccine pasta
- 1 pound large shrimp, peeled and deveined
- ½ cup unsalted butter (1 stick)
- 6-8 cloves garlic, minced
- 4 cups low-sodium chicken broth
- ½ cup heavy cream
- ½ cup dry white wine (optional)
- 2 tablespoons fresh lemon juice
- ¼ teaspoon red pepper flakes (optional)
- ¼ cup fresh parsley, chopped
- ½ cup grated Parmesan cheese, plus extra for serving
- Salt and black pepper, to taste
- 2 tablespoons olive oil
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Instructions
- 1. In a large skillet over medium heat, melt olive oil and ¼ cup of butter. Add minced garlic and red pepper flakes, sauté for 1 minute until fragrant.
- 2. Add shrimp and cook for 2-3 minutes per side until pink. Remove shrimp and set aside.
- 3. If using, add white wine to skillet, scrape up browned bits, and let simmer for 1-2 minutes.
- 4. Pour in the chicken broth, add pasta and remaining ¼ cup of butter. Bring to a boil.
- 5. Reduce heat to medium-low, cover, and simmer for 10-12 minutes or until pasta is al dente.
- 6. Open lid, add heavy cream, Parmesan cheese, and lemon juice to the pasta. Stir until melted and creamy.
- 7. Fold in cooked shrimp, warm through for 1-2 minutes. Stir in parsley, and adjust seasoning.
- 8. Serve immediately, garnished with extra Parmesan and parsley.