Ingredients
Scale
- 8 oz fettuccine pasta
- 1 lb large shrimp (peeled and deveined)
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 3 cloves garlic (minced)
- 4 tbsp unsalted butter
- 2 tbsp fresh parsley (chopped)
- Salt and pepper to taste
Instructions
- 1. Cook the Pasta: Boil salted water in a large pot. Add fettuccine and cook until al dente (8-10 minutes). Drain, reserving some pasta water.
- 2. Sauté the Shrimp: In a skillet over medium heat, melt butter. Season shrimp with salt and pepper, then sauté for 2-3 minutes until pink and opaque. Remove from skillet.
- 3. Make the Sauce: In the same skillet, add minced garlic and sauté for 30 seconds. Pour in heavy cream and simmer to thicken slightly.
- 4. Add Cheese: Stir in Parmesan cheese until melted. If too thick, gradually add reserved pasta water until desired consistency.
- 5. Combine: Return cooked fettuccine and shrimp to the skillet. Toss gently over low heat until well combined.
- 6. Garnish & Serve: Sprinkle with chopped parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 670
- Sugar: 2g
- Sodium: 800mg
- Fat: 39g
- Saturated Fat: 23g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 220mg