Ingredients
Scale
- 8 oz fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 cup freshly grated Parmesan cheese
- 2 tbsp unsalted butter
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a large pot, boil salted water and cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a skillet over medium heat, melt butter. Add garlic and sauté until fragrant. Add shrimp and cook until pink (about 3-4 minutes per side). Remove from skillet.
- Lower heat, add heavy cream to the skillet while whisking continuously. Stir in Parmesan cheese until smooth.
- Add cooked fettuccine and shrimp back into the skillet, tossing gently to coat in sauce.
- Sprinkle with salt, pepper, and optional nutmeg to taste.
- Plate immediately, garnishing with fresh parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 610
- Sugar: 2g
- Sodium: 850mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 220mg