Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5g) minced garlic
  • 1/4 teaspoon (1.5g) red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) pasta (linguine, fettuccine, or spaghetti work well)
  • 8 cups (2 liters) water
  • 1 tablespoon (15ml) salt
  • 1/4 cup (55g) unsalted butter
  • 2 cloves (10g) minced garlic
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (475ml) milk (whole milk is best for richness, but 2% works too)
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/2 cup (50g) shredded mozzarella cheese
  • 1/4 teaspoon (1.5g) salt
  • 1/4 teaspoon (1.5g) freshly ground black pepper
  • Fresh parsley, chopped (for garnish)
  • Extra Parmesan cheese (for serving)

Instructions:

  1. Bring salted water to a boil, add pasta, and cook according to package directions until al dente. Drain, reserving about 1/2 cup of pasta water.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes (if using) and sauté until fragrant (about 30 seconds). Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Season with salt and pepper. Remove shrimp from the skillet and set aside.
  3. In the same skillet, melt butter over medium heat. Add garlic and sauté until fragrant (about 30 seconds). Whisk in flour and cook for 1 minute to create a roux. Gradually whisk in milk and heavy cream until smooth. Bring to a simmer, stirring constantly.
  4. Reduce heat to low and stir in Parmesan and mozzarella cheese until melted and smooth. Season with salt and pepper.
  5. Add cooked pasta and shrimp to the cheese sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water to reach desired consistency. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.