A delightful twist on the classic shrimp pasta dish, featuring a rich and creamy garlic sauce.
Cook the pasta in a large pot of salted boiling water until al dente, then drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency later.
In a large skillet, melt the butter over medium heat and sauté the shallot and garlic until fragrant.
Ensure the garlic doesn't burn to maintain a sweet flavor.
Add the shrimp to the skillet and cook until they turn pink and opaque.
Avoid overcooking the shrimp to keep them tender.
Reduce the heat to low and stir in the cream and Parmesan cheese, mixing until the cheese melts and the sauce is smooth.
Stir continuously to prevent the sauce from curdling.
Toss the cooked pasta into the skillet, coating it evenly with the sauce.
Add a splash of reserved pasta water if the sauce is too thick.
Garnish with fresh parsley and serve immediately.
Serve with a sprinkle of extra Parmesan for added flavor.
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