Directions:
Cook the linguine pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp in a single layer and season with salt, black pepper, and red pepper flakes. Cook for 1-2 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and minced garlic. Sauté the garlic for about 30 seconds until fragrant.
Pour in the chicken broth and bring to a simmer. Let it cook for 2-3 minutes.
Stir in the heavy cream and grated Parmesan cheese. Cook for another 2-3 minutes, stirring constantly until the sauce thickens.
Return the cooked shrimp to the skillet and add the cooked linguine pasta. Toss everything together until well coated with the creamy garlic sauce.
Garnish with chopped fresh parsley and lemon wedges if desired.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: Approximately 540 kcal per serving | Servings: 4 servings
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