Can I use cooked shrimp?

Sure, but don’t cook them long or they’ll toughen up. Just warm them at the very end in the sauce.

Can I swap the cream for milk?

You can, but it’ll be less rich. Try half-and-half if you want a happy medium.

Yep, although a sprinkle of parmesan does add magic. It’s up to you.

Honestly, it’s kinda the whole point, but if you can’t eat it, use shallots or just extra herbs.

Shrimp turn pink and curl up. Give ‘em a couple minutes each side, top

It’s best served fresh, but you can cook the pasta and sauce separately, then combine and reheat gently before serving. Avoid overcooking the shrimp.

Fettuccine and spaghetti are classics, but linguine or even gluten-free pasta work perfectly. Long noodles hold the sauce better than short shapes.

Scale

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Cook pasta according to package instructions until al dente. Reserve a cup of pasta water, then drain.
In a large pan, melt butter over medium heat. Add minced garlic and sauté until fragrant.
Pour in heavy cream, salt, and pepper, and let it bubble for a minute.
Add the shrimp and cook until they turn pink, about 2-3 minutes.
If the sauce is too thick, add reserved pasta water until desired consistency is reached.
Toss in the cooked pasta and stir to combine. Serve with a sprinkle of parmesan if desired.

Can substitute heavy cream with half-and-half for a lighter version. For gluten-free, use your favorite gluten-free pasta.