Whenever I don't know what to make at night, this is my go-to!

Garlic shrimp pasta is one of those timeless dishes that marry the best of land and sea, making it a cherished choice on many Midwestern tables. Reminiscent of those special Sunday dinners when the family would gather around the table, this recipe brings together the creamy richness of butter, the fragrant aroma of garlic, and the delicate sweetness of shrimp. It's a dish that's not just about nourishment but also about creating memories with loved ones. Perfect for a quick weekday meal or a special occasion, this dish reminds me of the bountiful harvests and the warmth of family gatherings.

This garlic shrimp pasta pairs wonderfully with a fresh, crisp garden salad, perhaps with some tangy lemon vinaigrette to cut through the richness of the pasta. A side of warm, crusty bread is perfect for soaking up any leftover garlic-butter sauce. Don't forget to pour a glass of your favorite white wine, as it complements the delicate flavors of the shrimp beautifully.

Servings: 4

8 oz fettuccine or spaghetti
3 tbsp unsalted butter
2 tbsp olive oil
1 lb shrimp, peeled and deveined
6 cloves garlic, minced
1/4 tsp red pepper flakes (optional, for a bit of heat)
1/2 cup chicken broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and pepper to taste
2 tbsp chopped fresh parsley
Juice of 1 lemon

Cook the pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, melt the butter and olive oil over medium heat.

Add the garlic and red pepper flakes (if using), and sauté until fragrant, about 1-2 minutes.

Add the shrimp to the skillet. Cook until the shrimp turns pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.

Pour the chicken broth and heavy cream into the skillet. Bring to a simmer, stirring frequently, and let it cook until slightly thickened, about 5 minutes.

Stir in the Parmesan cheese, and season with salt and pepper to taste.

Return the shrimp to the skillet and add the cooked pasta. Toss everything together until well coated with the sauce.

Sprinkle with chopped parsley and a squeeze of fresh lemon juice before serving.

For a healthier version, you can substitute the heavy cream with half-and-half or a non-dairy alternative. If you prefer a bit more green, try adding a handful of baby spinach when you add the shrimp back to the skillet. For a heartier meal, some cooked, crumbled bacon sprinkled on top can add an extra layer of flavor. And for those who love a little extra zest, a pinch of lemon zest can elevate the dish beautifully.