Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
8 ounces linguine or fettuccine pasta
large shrimp, peeled and deveined
3 tablespoons olive oil, divided
4 cloves garlic, minced
1/2 teaspoon red pepper flakes (adjust to taste)
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 lemon, juiced and zested
Salt and pepper to taste
Fresh parsley, chopped, for garnish
Optional: a pinch of freshly ground black pepper
🌱 **Vegan Option**: Substitute heavy cream with full-fat coconut cream for a dairy-free version. 🌾 **Gluten-Free Option**: Use gluten-free pasta or flour to make this recipe gluten-free. 📦 **Storage**: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of broth or milk. 🔥 **Reheating**: Reheat gently over low heat, stirring frequently. Add a splash of broth or milk if the sauce has thickened too much. Avoid boiling to prevent curdling. ⏰ **Make Ahead**: You can prepare the ingredients in advance and cook when ready to serve. 🍽️ **Serving**: This dish is complete on its own, but pairs well with a side salad or garlic bread. 🔄 **Substitutions**: Feel free to swap vegetables based on what you have on hand. Herbs can be substituted with dried versions (use 1/3 the amount).