Ingredients
Scale
- 1 lb Large shrimp, peeled and deveined
- 10 oz Linguine or Fettuccine pasta
- 4 tablespoons Unsalted butter
- 5 cloves Garlic, minced
- 1 cup Heavy cream
- 1/2 cup Grated Parmesan cheese
- 1 teaspoon Dried oregano or Italian seasoning
- 1/2 teaspoon Red pepper flakes (optional)
- Fresh parsley, chopped for garnish
- 1 tablespoon Lemon juice
- Salt and black pepper to taste
- 1/2 cup Reserved pasta water
Instructions
- Step 1: Boil the Pasta. Bring a large pot of salted water to a boil. Add the linguine or fettuccine and cook according to the package instructions until it is just al dente. Before draining, carefully scoop out about half a cup of the starchy pasta water and set it aside. Drain the rest of the pasta and keep it warm.
- Step 2: Sear the Shrimp. While the pasta cooks, melt two tablespoons of butter in a large skillet over medium-high heat. Season your shrimp with salt and pepper. Add the shrimp to the skillet in a single layer. Sear them for about 1-2 minutes per side until they turn pink and opaque. Remove the shrimp from the pan and set them aside on a plate to avoid overcooking.
- Step 3: Create the Creamy Garlic Sauce. In the same skillet, melt the remaining two tablespoons of butter. Add the minced garlic and red pepper flakes. Sauté for about 30 seconds until the garlic is fragrant but not browned. Pour in the heavy cream and bring it to a gentle simmer. Whisk in the Parmesan cheese and Italian seasoning. Let the sauce simmer for 2-3 minutes until it begins to thicken slightly.
- Step 4: Toss and Serve. Add the cooked pasta and the seared shrimp back into the skillet with the sauce. Pour in a splash of the reserved pasta water to help the sauce coat the noodles perfectly. Squeeze the fresh lemon juice over the top and toss everything together over low heat. Garnish with plenty of fresh parsley and extra Parmesan. Serve immediately while hot and creamy.
- Cook Time: 20 minutes