Garlic Shrimp Pasta with Panna (Cream)

Ingredients:

For 2–3 servings
• 200–250g pasta (fettuccine, linguine, or spaghetti work well)
• 250g shrimp (peeled & deveined)
• 2 tbsp olive oil
• 3–4 cloves garlic, finely chopped
• 1/2 tsp chili flakes (optional, for a little heat)
• 1/2 cup panna (heavy cream)
• 1/4 cup grated Parmesan cheese (plus extra for garnish)
• Salt and pepper to taste
• 1 tbsp butter (optional, for richness)
• Fresh parsley, chopped (for garnish)
• Zest of 1 lemon or a squeeze of lemon juice (optional for brightness)




Instructions:
1. Cook the pasta:
• Bring a pot of salted water to a boil and cook pasta until al dente. Reserve about 1/2 cup of the pasta water before draining.
2. Sauté the shrimp:
• In a large skillet, heat olive oil over medium heat.
• Add shrimp, season with salt and pepper, and cook for 1–2 minutes per side until pink and opaque. Remove and set aside.
3. Make the garlic cream sauce:
• In the same pan, lower the heat slightly and add a bit more oil or butter if needed.
• Sauté the garlic (and chili flakes, if using) until fragrant (about 30 seconds).
• Pour in the panna and stir. Let it simmer for 2–3 minutes.
• Stir in Parmesan cheese. Season with salt and pepper. Add a splash of pasta water if it’s too thick.
4. Combine:
• Return the shrimp to the pan along with the cooked pasta.
• Toss everything together until coated in the sauce. Adjust consistency with pasta water if needed.
5. Finish & serve:
• Garnish with parsley, extra Parmesan, and lemon zest or a light squeeze of lemon juice.
• Serve hot.