Creamy Shrimp and Shallot Pasta

1.Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

2.While the pasta cooks, heat olive oil in a large skillet over medium heat.

3.Add the sliced shallots to the skillet and sauté for about 5-7 minutes, stirring occasionally, until they are golden brown and caramelized.

4.Add the minced garlic to the skillet and cook for 1 minute until fragrant, stirring constantly to prevent burning.

5.Increase the heat to medium-high and add the shrimp to the skillet. Season with salt and freshly ground black pepper. Cook shrimp for 2-3 minutes on each side until they turn pink and opaque. Remove shrimp from the skillet and set aside.

6.Pour the white wine into the skillet to deglaze, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until reduced by half.

7.Reduce heat to medium-low and stir in the heavy cream and butter. Simmer gently for 3-4 minutes until the sauce thickens slightly.

8.Return the cooked shrimp to the skillet and toss to coat in the creamy sauce. If the sauce is too thick, add reserved pasta water a tablespoon at a time to reach desired consistency.

9.Add the cooked pasta to the skillet and toss everything together until well combined and heated through. Adjust seasoning with salt, black pepper, and crushed red pepper flakes if using.

10.Remove from heat and sprinkle chopped fresh parsley over the pasta.

11.Serve immediately with freshly grated Parmesan cheese on top.