Ingredients
Equipment
Method
- Clean and devein the shrimp, mince the garlic, and chop the parsley.
- Boil salted water in a large pot and cook the spaghetti until al dente. Reserve half a cup of pasta water and drain the pasta.
- Heat olive oil in a skillet over medium heat, add the shrimp, and cook until pink and opaque. Remove shrimp from skillet.
- In the same skillet, add more olive oil if needed, then sauté the garlic until aromatic. Stir in chopped parsley and heavy cream, allowing the sauce to thicken.
- Return the shrimp to the skillet, mix in the spaghetti, and finish with a squeeze of fresh lemon juice.
Nutrition
Calories: 450kcalCarbohydrates: 50gProtein: 25gFat: 18gSaturated Fat: 10gCholesterol: 200mgSodium: 300mgPotassium: 425mgFiber: 2gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 8mgIron: 10mg
Notes
Use high-quality olive oil for enhanced flavor.
Consider substituting heavy cream with coconut milk for a dairy-free alternative.
Leftovers can be stored in an airtight container in the fridge for up to three days; reheat gently on the stovetop. For long-term storage, freeze portions in freezer-safe bags.
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