Description
A comforting bowl of creamy fettuccine with rich parmesan and succulent shrimp.
Ingredients
Scale
- 10 oz fettuccine
- 5 tbsp unsalted butter
- 1.25 cup heavy cream
- 1 cup freshly grated parmesan
- Salt to taste
- Freshly ground black pepper to taste
- 1 lb shrimp, peeled and deveined
- 1.5 tbsp unsalted butter for sautéing
- 1.5 tsp freshly minced garlic
- 1/4 tsp red pepper flakes
- 3 tbsp fresh parsley, chopped
Instructions
- Boil the fettuccine: Bring a large pot of salted water to a boil. Add the fettuccine, cooking according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Prepare the sauce: In a large skillet, melt 5 tablespoons of butter over medium-low heat. Add the heavy cream and let it gently simmer for 4-5 minutes until it thickens slightly. Remove from heat and whisk in the freshly grated parmesan until melted and creamy. Season with salt and pepper to taste, then set aside.
- Cook the shrimp: In another skillet, heat 1.5 tablespoons of butter over medium-high heat. Once melted, add the cleaned shrimp, seasoning with salt and pepper. Cook for about 2 minutes on one side, then flip and cook for another 1-2 minutes until just pink and opaque. Add the minced garlic and red pepper flakes, cooking for an additional 30 seconds until fragrant.
- Combine and toss: Return to your pasta, toss the drained fettuccine in the creamy sauce, adding reserved pasta water as needed to reach your desired consistency. Divide the fettuccine among bowls, top with shrimp, and garnish with fresh parsley.
Notes
For the shrimp, larger sizes (like 16/20 count) will give you the best results. Freshly grated parmesan is crucial for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 600mg
- Fat: 40g
- Saturated Fat: 25g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 200mg