Description
A simple and sophisticated shrimp pasta recipe featuring succulent shrimp sautéed with garlic and chili flakes, tossed with creamy lemon-infused sauce and perfectly cooked spaghetti for an elegant meal ready in just 30 minutes.
Ingredients
Scale
Shrimp and Pasta
- 1 lb large shrimp (peeled and deveined)
- 8 oz spaghetti or fettuccine
Sauce and Seasoning
- 4 cloves garlic (minced)
- 3 tbsp olive oil
- 1 cup vegetable broth
- 1/4 cup freshly squeezed lemon juice
- 1/2 tsp chili flakes (adjust to taste)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese (plus extra for garnish)
Instructions
- Cook the pasta: Prepare the spaghetti or fettuccine according to the package instructions until al dente. Once cooked, drain thoroughly and set aside.
- Sauté garlic: Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté until it becomes fragrant, about 1-2 minutes, taking care not to burn it.
- Cook the shrimp: Add the peeled and deveined shrimp along with chili flakes to the skillet. Cook for approximately 3 minutes or until the shrimp turns pink and opaque.
- Make the sauce: Pour in the vegetable broth and heavy cream, stirring well. Let the mixture simmer gently for about 2 minutes to meld the flavors and slightly thicken the sauce.
- Toss with pasta and lemon: Add the cooked pasta to the skillet with the shrimp sauce. Toss everything together thoroughly, then stir in the freshly squeezed lemon juice for brightness.
- Serve: Plate the shrimp pasta and garnish generously with grated Parmesan cheese. Optionally, serve with extra lemon wedges on the side for added zest.
Notes
- Adjust chili flakes according to your preferred spice level.
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
- Use fresh lemon juice for best flavor; bottled lemon juice can alter the taste.
- Ensure shrimp is cooked through but not overcooked to maintain tenderness.
- Parmesan adds a salty, cheesy finish—feel free to add more or less as desired.
