Ingredients
Scale
- 8 oz fettuccine pasta
- 1 lb large fresh shrimp, peeled and deveined
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 4 tbsp unsalted butter
- 1/2 tsp black pepper (adjust to taste)
- 1/4 cup fresh parsley, chopped
Instructions
- Cook the fettuccine in salted boiling water according to package instructions until al dente. Reserve some pasta water before draining.
- In a large skillet over medium heat, melt the butter until bubbly. Add the shrimp and minced garlic and sauté until the shrimp turns pink and opaque.
- Lower the heat and pour in the heavy cream, stirring gently. Gradually mix in the Parmesan cheese until melted and smooth.
- Add the cooked fettuccine to the sauce and toss until well coated, adding reserved pasta water as necessary for desired consistency.
- Garnish with freshly cracked black pepper and chopped parsley. Serve immediately while hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 650
- Sugar: 2g
- Sodium: 850mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 220mg