Ingredients
Scale
- 12 oz fettuccine pasta
- 1 lb medium shrimp, peeled and deveined
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2–3 cloves garlic, minced
- 2 tbsp unsalted butter
- Salt and pepper, to taste
- Fresh parsley (optional), for garnish
Instructions
- Prepare fettuccine: Boil salted water in a large pot. Cook fettuccine until al dente, about 8-10 minutes. Drain and reserve some pasta water.
- Sauté shrimp: In a skillet over medium heat, melt 1 tbsp butter. Cook shrimp until pink and opaque, about 3-4 minutes per side. Remove from pan.
- Make the sauce: In the same skillet, add remaining butter and minced garlic; sauté until fragrant (1 minute). Pour in heavy cream and stir well.
- Add cheese: Gradually whisk in Parmesan cheese until melted. Season with salt and pepper to taste.
- Combine: Return shrimp to the skillet along with fettuccine; toss gently to coat everything in the sauce. Add reserved pasta water as needed for creaminess.
- Serve: Plate immediately and garnish with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 610
- Sugar: 2g
- Sodium: 780mg
- Fat: 36g
- Saturated Fat: 22g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 220mg