This is the pasta that gets the most 'recipe please?' messages. Shrimp cook in minutes, the sauce comes together in the same pan, and the finished bowl has that glossy, golden look that photographs beautifully. Snap a photo before the first forkful and turn it into an AI cooking video in See It. Cook It.
Ingredients
- 12 oz (340 g) linguine or fettuccine
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 tbsp olive oil
- 3 tbsp unsalted butter
- 6 cloves garlic, finely chopped
- 1/4 tsp red pepper flakes (optional)
- 1 cup (240 ml) heavy cream
- 3/4 cup (60 g) finely grated parmesan
- Zest and juice of 1/2 lemon
- 2 tbsp chopped fresh parsley
- Salt and black pepper
Method
- 1
Cook the pasta in well-salted boiling water until al dente. Reserve 1 cup of pasta water, then drain.
- 2
Pat the shrimp dry and season with salt and pepper. Heat the olive oil and 1 tbsp butter in a large skillet over medium-high heat. Cook the shrimp 1–2 minutes per side until pink and just opaque. Transfer to a plate.
- 3
Lower the heat to medium. Melt the remaining butter, add the garlic and pepper flakes, and cook for 30–60 seconds until fragrant but not browned.
- 4
Pour in the cream and simmer for 2–3 minutes until slightly thickened. Stir in the parmesan until smooth.
- 5
Add the pasta, shrimp, lemon zest and juice. Toss, adding splashes of pasta water until the sauce is glossy and coats every strand.
- 6
Season to taste, scatter with parsley and serve immediately.