A delightful twist on the classic garlic shrimp pasta, featuring a creamy sauce and enhanced flavors.
Cook the spaghetti in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
Adding a splash of olive oil to the boiling water can prevent the pasta from sticking.
In a skillet, melt the butter over medium heat. Add the shrimp and cook until they start to turn pink.
Avoid overcooking the shrimp to keep them tender and juicy.
Add the minced garlic to the skillet and sauté until fragrant.
Lower the heat slightly to prevent the garlic from burning.
Pour in the heavy cream and stir to combine. Let it simmer for a couple of minutes.
Stir continuously to ensure the cream doesn't curdle.
Add the Parmesan cheese and stir until melted and the sauce is smooth.
Grate the cheese finely for easier melting.
Combine the cooked spaghetti with the sauce in the skillet. Add reserved pasta water as needed to achieve the desired consistency.
Toss the pasta thoroughly to coat it evenly with the sauce.
Season with black pepper, red pepper flakes, and salt to taste. Garnish with fresh parsley before serving.
Adjust the seasoning gradually to suit your taste preferences.
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