Ingredients
Scale
- 8 oz (225g) linguine or spaghetti
- 1 lb (450g) shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional)
- 1 tsp Italian seasoning
- 2 cups chicken broth or seafood broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved (optional)
- 2 tbsp fresh parsley, chopped
- Salt & black pepper, to taste
- Juice of 1/2 lemon
Instructions
- Sauté Shrimp: In a large pot or deep skillet, heat 1 tbsp olive oil over medium-high heat. Season shrimp with salt and pepper, then cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
- Cook Aromatics: Add the remaining 1 tbsp olive oil to the pot. Sauté garlic and red pepper flakes for 30 seconds until fragrant.
- Add Liquids & Pasta: Pour in chicken broth and heavy cream. Bring to a simmer, then add pasta, Italian seasoning, salt, and pepper. Stir occasionally to prevent sticking.
- Simmer & Thicken: Cook pasta for 12-15 minutes until al dente, stirring occasionally. If needed, add more broth to keep the sauce from getting too thick.
- Combine: Stir in Parmesan cheese, cherry tomatoes, and cooked shrimp. Simmer for 2 more minutes. Adjust seasoning as needed.
- Finish & Serve: Remove from heat, add fresh parsley and a squeeze of lemon juice. Serve hot with extra Parmesan on top.
Notes
- You can swap heavy cream with half-and-half or milk for a lighter version.
- Use any pasta shape, but long pasta works best.
- Add spinach or mushrooms for extra veggies.
- For extra richness, stir in 1 tbsp butter at the end.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: One-Pot
- Cuisine: Italian-American
Nutrition
- Calories: ~550 kcal
- Sugar: ~4g
- Sodium: ~750mg
- Fat: ~24g
- Saturated Fat: ~10g
- Carbohydrates: ~50g
- Fiber: ~3g
- Protein: ~35g
- Cholesterol: ~220mg