Best served immediately for the creamiest texture.

Pair with linguine, fettuccine, or mashed potatoes for a filling dinner.

Store leftovers in an airtight container for up to 2 days in the fridge. Reheat gently on the stove with a splash of cream to keep the sauce smooth.

Variations

Lemon Twist: Add a squeeze of fresh lemon juice at the end for brightness.

Mushroom Upgrade: Sauté sliced mushrooms with garlic for extra flavor.

Spinach Boost: Stir in baby spinach during the last minute for color and nutrients.

Cheese Swap: Try pecorino Romano or asiago for a sharper taste.

FAQ

Q: Can I use frozen shrimp?
A: Yes—just thaw and pat them dry before cooking.

Q: How do I prevent the sauce from curdling?
A: Use heavy cream (not milk) and simmer gently—don’t boil.

Q: Can I make this dairy-free?
A: Swap cream for coconut cream and use nutritional yeast instead of parmesan for a dairy-free version.