Ingredients
Scale
- 8 ounces fettuccine pasta
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley for garnish
Instructions
- Cook the fettuccine according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the garlic and sauté until fragrant.
- Add the shrimp, salt, and pepper. Cook until the shrimp are pink and opaque.
- Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and smooth.
- Add the cooked fettuccine to the sauce and toss to coat.
- Garnish with parsley before serving.
Notes
- For a spicier kick, add red pepper flakes.
- Make sure not to overcook the shrimp; they should be tender and juicy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 200mg