Shrimp Pasta

INGREDIENTS:

For the Shrimp Pasta:

8 oz pasta (spaghetti, fettuccine, penne, or your favorite shape)

1 lb large shrimp (peeled and deveined, tails on or off as preferred)

2 tablespoons olive oil

4 tablespoons unsalted butter

4 cloves garlic (minced)

½ cup dry white wine (optional, substitute with chicken broth if preferred)

1 cup heavy cream

½ cup grated Parmesan cheese

Salt and pepper (to taste)

Red pepper flakes (optional, for heat)

Fresh parsley (chopped, for garnish)

Optional Add-Ins:

Cherry tomatoes (halved)

Spinach or kale

Lemon zest and juice (for brightness)

Crispy pancetta or bacon

DIRECTIONS:

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.

Step 2: Sauté the Shrimp

Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.

Season the shrimp with salt, pepper, and red pepper flakes (if using). Add the shrimp to the skillet and cook for 1–2 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside.

Step 3: Make the Sauce

In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.

Add the minced garlic and sauté for 30 seconds to 1 minute, until fragrant. Be careful not to burn the garlic.

Pour in the white wine (or chicken broth) and let it simmer for 2–3 minutes to reduce slightly …