Ingredients
- 3 cups dry penne pasta
- 2 cloves garlic, minced
- ¼ cup butter, cubed
- 1 pound (450 g) shrimp, peeled and deveined
- 1 cup heavy cream
- ½ cup grated Parmesan cheese (plus extra for serving)
- Salt and freshly ground black pepper, to taste
- Optional: chopped fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook penne until al dente, then drain, reserving ½ cup of pasta water. Set aside.
- In a large skillet over medium heat, melt the butter. Add garlic and sauté for about 1 minute until fragrant.
- Add shrimp to the skillet, season with salt and pepper, and cook for 2–3 minutes per side until pink and cooked through. Transfer shrimp to a plate.
- In the same skillet, add heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until smooth and slightly thickened. Add reserved pasta water if needed to thin the sauce.
- Return the pasta and shrimp to the skillet and toss gently to coat with the sauce. Adjust seasoning with salt and pepper.
- Serve hot, garnished with extra Parmesan and chopped parsley if desired.
Notes
- Use gluten-free pasta for a gluten-free version.
- Don’t overcook the shrimp to keep them tender.
- Add vegetables like spinach, cherry tomatoes, or steamed broccoli for variety.
- Reheat gently on the stovetop with a splash of cream or water.
- Frozen shrimp should be thawed and patted dry before cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 2g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 215mg
