Creamy Garlic Butter Shrimp Spaghetti
Spaghetti and shrimp tossed in a garlic butter and Parmesan cream sauce, ready in about 30 minutes.
Ingredients
Main Ingredients
- 8 oz spaghetti or linguine
- 1 lb large shrimp peeled and deveined, thawed if frozen
- 4 tbsp unsalted butter
- 4 cloves garlic minced
- ½ cup low-sodium chicken broth
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ tsp red pepper flakes optional
- salt and black pepper to taste
- fresh parsley chopped, for garnish
Instructions
Cooking
- Cook the spaghetti in salted boiling water until al dente, about 7 to 9 minutes. Drain and set aside.
- Pat the shrimp dry and season with salt, pepper, and red pepper flakes if using.
- Melt 2 tablespoons of the butter in a large skillet over medium-high heat and cook the shrimp about 2 minutes per side until pink and opaque. Move to a plate.
- Lower the heat to medium, add the remaining butter and the garlic, and cook about 1 minute until fragrant.
- Pour in the broth and cream and bring to a gentle simmer for a couple of minutes.
- Add the pasta and Parmesan and toss 2 to 3 minutes until the sauce coats the pasta. Return the shrimp, top with parsley, and serve right away.
Notes
Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or cream. Nutrition is an estimate.