Ingredients:

  • 12 oz linguine or spaghetti
  • 1 lb large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper, to taste
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon Italian seasoning
  • 2 tablespoons lemon juice
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Boil salted water in a large pot. Add pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
  2. In a large skillet, heat olive oil over medium-high heat. Add minced garlic and red pepper flakes; sauté until fragrant.
  3. Add shrimp, season with salt and pepper; cook until pink and opaque, about 3-4 minutes. Remove shrimp from the skillet and set aside.
  4. In the same skillet, melt butter over medium heat. Stir in heavy cream, Parmesan cheese, Italian seasoning, and lemon juice.
  5. Cook until slightly thickened, about 3-5 minutes, stirring frequently. If the sauce is too thick, add reserved pasta water gradually to reach desired consistency.
  6. Return the sautéed shrimp to the skillet. Add cooked pasta and toss to combine with the creamy sauce. Adjust seasoning with more salt, pepper, or lemon juice if needed.
  7. Plate the pasta and garnish with fresh parsley. Serve immediately, alongside extra grated Parmesan if desired.