Ingredients
Equipment
Method
- Cook the pasta – Bring a large pot of salted water to a boil. Cook pasta until al dente, reserve 1/2 cup of pasta water, and drain.
- Sear the shrimp – Pat shrimp dry. Heat butter and olive oil in a large skillet over medium heat. Add garlic and cook until fragrant. Add shrimp, season with salt and pepper, and cook 2 minutes per side. Remove shrimp and set aside.
- Make the sauce – Deglaze the skillet with chicken broth, scraping up browned bits. Stir in heavy cream and Parmesan, then simmer until slightly thickened.
- Combine – Add pasta to the sauce and toss to coat. Stir in shrimp, parsley, and lemon juice. Adjust consistency with reserved pasta water if needed.
- Serve – Plate immediately, garnishing with extra Parmesan and parsley.
Nutrition
Notes
For extra flavor, add a splash of white wine when deglazing the pan.
Avoid overcooking shrimp—they only need about 2 minutes per side.
This recipe works with other seafood like scallops or salmon for a creamy seafood pasta variation.
For a Cajun twist, add 1–2 tsp Cajun seasoning with the garlic.