- For the Pasta
- 8 oz short pasta penne, rigatoni, or fusilli work well
- For the Shrimp
- 1 lb shrimp peeled and deveined
- Salt and black pepper to taste
- For the Sauce
- 4 tbsp unsalted butter
- 4 garlic cloves minced
- 4 cups chicken broth
- ½ tsp Italian seasoning optional
- For Finishing
- ½ cup grated parmesan cheese
- ¼ cup chopped parsley
- Red pepper flakes optional
- Fresh lemon wedges optional
- Step 1: Cook the Shrimp
- Melt butter in a large pot over medium heat. Add shrimp season lightly with salt and pepper, and cook for 2–4 minutes until pink and opaque. Remove and set aside.
- Step 2: Build the Flavor Base
- Add minced garlic to the same pot and sauté for about 30–60 seconds until fragrant. Be careful not to burn it.
- Step 3: Cook the Pasta
- Pour in chicken broth and add the pasta. Bring to a gentle boil.
- Step 4: Simmer
- Reduce heat and simmer stirring occasionally, until the pasta becomes tender and most of the liquid is absorbed, about 10–12 minutes.
- Step 5: Finish the Sauce
- Stir in parmesan cheese and parsley until the sauce becomes creamy and smooth.
- Step 6: Add Shrimp Back
- Return shrimp to the pot and stir gently until warmed through.
- Step 7: Serve
- Serve immediately with extra parmesan parsley, red pepper flakes, or a squeeze of lemon.
