Ingredients:
For 2β3 servings
β’ 200β250g pasta (fettuccine, linguine, or spaghetti work well)
β’ 250g shrimp (peeled & deveined)
β’ 2 tbsp olive oil
β’ 3β4 cloves garlic, finely chopped
β’ 1/2 tsp chili flakes (optional, for a little heat)
β’ 1/2 cup panna (heavy cream)
β’ 1/4 cup grated Parmesan cheese (plus extra for garnish)
β’ Salt and pepper to taste
β’ 1 tbsp butter (optional, for richness)
β’ Fresh parsley, chopped (for garnish)
β’ Zest of 1 lemon or a squeeze of lemon juice (optional for brightness)
βΈ»
Instructions:
1. Cook the pasta:
β’ Bring a pot of salted water to a boil and cook pasta until al dente. Reserve about 1/2 cup of the pasta water before draining.
2. SautΓ© the shrimp:
β’ In a large skillet, heat olive oil over medium heat.
β’ Add shrimp, season with salt and pepper, and cook for 1β2 minutes per side until pink and opaque. Remove and set aside.
3. Make the garlic cream sauce:
β’ In the same pan, lower the heat slightly and add a bit more oil or butter if needed.
β’ SautΓ© the garlic (and chili flakes, if using) until fragrant (about 30 seconds).
β’ Pour in the panna and stir. Let it simmer for 2β3 minutes.
β’ Stir in Parmesan cheese. Season with salt and pepper. Add a splash of pasta water if itβs too thick.
4. Combine:
β’ Return the shrimp to the pan along with the cooked pasta.
β’ Toss everything together until coated in the sauce. Adjust consistency with pasta water if needed.
5. Finish & serve:
β’ Garnish with parsley, extra Parmesan, and lemon zest or a light squeeze of lemon juice.
β’ Serve hot.
