Prep time: 10 mins | Cook time: 15 mins | Servings: 4
Ingredients
- The Pasta: 12 oz fettuccine or linguine.
- The Shrimp: 1 lb large shrimp (peeled and deveined).
- The Aromatics: 4–6 cloves garlic (minced), 1 small shallot (finely diced), and 1/2 tsp crushed red pepper flakes.
- The Sauce:
- 2 tbsp unsalted butter.
- 1 tbsp olive oil.
- 1 cup heavy cream.
- 1/2 cup freshly grated Parmesan cheese.
- 1/4 cup dry white wine (like Pinot Grigio) or chicken broth.
- Juice of 1/2 lemon.
- Seasonings: 1 tsp dried parsley or Italian seasoning, salt, and black pepper.
Instructions
- Boil the Pasta: Cook the pasta in a large pot of salted water until al dente. Reserve 1/2 cup of the pasta water before draining.
- Sear the Shrimp: While the pasta cooks, heat olive oil and 1 tbsp of butter in a large skillet over medium-high heat. Season shrimp with salt, pepper, and red pepper flakes. Sear for 2 minutes per side until pink and opaque. Remove shrimp and set aside.
- Build the Base: In the same skillet, melt the remaining 1 tbsp of butter. Add the shallots and cook for 2 minutes, then add the minced garlic and cook for 1 minute until fragrant.
- Deglaze: Pour in the white wine (or broth) and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce.
- Make it Creamy: Stir in the heavy cream and dried herbs. Bring to a gentle simmer, then reduce heat to low and whisk in the Parmesan cheese until melted and smooth.
- Combine: Toss the cooked pasta and seared shrimp into the sauce. Add a splash of lemon juice and the reserved pasta water as needed to reach a glossy, velvety consistency.
- Serve: Serve immediately, topped with extra Parmesan and a crack of black pepper.