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- While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the shrimp in a single layer and season with salt and pepper. Cook for 2-3 minutes on each side, or until pink and cooked through.
- Remove the shrimp from the skillet and set aside.
3. Make the garlic butter sauce:
- In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1-2 minutes, until fragrant (be careful not to burn the garlic).
- Add the heavy cream, Parmesan cheese, and lemon juice. Stir to combine, bringing the mixture to a simmer.
- Let the sauce simmer for 3-5 minutes, until it thickens slightly. If it gets too thick, add a little bit of the reserved pasta water to reach your desired consistency.
4. Combine:
- Add the cooked pasta to the skillet with the sauce and toss to coat, adding a little pasta water if needed to help the sauce adhere.
- Add the cooked shrimp back into the skillet and toss again until everything is well combined and heated through.
5. Serve:
- Garnish with fresh parsley and extra Parmesan cheese, if desired.
- Serve with lemon wedges on the side for an extra burst of freshness.
Tips:
- Add veggies: For extra nutrition, you can add spinach, sun-dried tomatoes, or asparagus to the pasta.
- Make it spicier: Increase the crushed red pepper flakes for more heat.
- Make ahead: This dish can be made ahead and reheated, but the pasta might soak up more of the sauce. Just add a little extra cream or pasta water when reheating.
This Garlic Butter Shrimp Pasta is packed with flavor, creamy, and indulgent, making it perfect for a weeknight dinner or a special occasion. Enjoy!
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