Ingredients
Scale
- 1 pound fresh shrimp, peeled and deveined
- 8 ounces fettuccine pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
- Optional: red pepper flakes for a kick
Instructions
- Cook fettuccine in salted boiling water until al dente, reserving a cup of pasta water before draining.
- In a skillet, melt 2 tablespoons of butter, sauté garlic for 1 minute, then add shrimp and cook until pink, seasoning with salt and pepper.
- Add heavy cream to the skillet, stir for 2 minutes, then mix in Parmesan cheese until creamy; adjust thickness with reserved pasta water as needed.
- Toss in the drained fettuccine and cooked shrimp, mixing to coat with the sauce; add more pasta water if necessary.
- Serve hot, garnished with parsley and red pepper flakes if desired.
Notes
- For extra flavor, feel free to add more garlic or herbs.
- This dish pairs well with a side salad or garlic bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-free (if using gluten-free pasta)