Description
A creamy, buttery sauce wraps around perfectly cooked shrimp and pasta, all made in one pot for easy cleanup.
Ingredients
Scale
- 8 oz linguine or spaghetti
- 1 lb large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup cherry tomatoes, halved
- 1 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Start by melting the butter in a large pot over medium heat. Add garlic and stir for about 1 minute until fragrant.
- Add the shrimp to the pot. Cook for 2-3 minutes until they turn pink and opaque. Remove shrimp and set aside.
- Pour in the broth and bring to a gentle simmer. Season with salt, pepper, and red pepper flakes. Toss in the pasta.
- Once the pasta is nearly al dente, stir in the heavy cream and cherry tomatoes. Let simmer for 3-4 minutes.
- Add the shrimp back into the pot and toss gently. Squeeze lemon juice over for brightness.
- Serve hot, garnished with parsley and with lemon wedges on the side.
Notes
For a lighter dish, substitute heavy cream with half-and-half or coconut milk. Consider using zucchini noodles for a low-carb option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 220mg