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Shrimp Fettuccine

A rich and creamy shrimp fettuccine tossed in a garlic butter sauce with Parmesan and fresh parsley, ready in just 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 ounces fettuccine pasta
  • 1 pound medium shrimp peeled and deveined
  • 3 tablespoons butter
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley chopped (optional)

Equipment

  • Large pot for boiling pasta
  • Colander for draining
  • Large skillet or frying pan
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. Fill a large pot with water, add a generous pinch of salt, and bring to a boil over high heat.
  2. Add the fettuccine and cook until al dente, about 10 minutes, then drain and set aside.
  3. While the pasta cooks, pat the shrimp dry and season with salt and pepper.
  4. In a large skillet over medium heat, melt the butter until foaming.
  5. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
  6. Add the seasoned shrimp and cook for 2 to 3 minutes until pink and opaque.
  7. Pour in the heavy cream, stir to combine, and bring to a gentle simmer.
  8. Stir in the grated Parmesan and cook for 1 to 2 minutes until the sauce thickens slightly.
  9. Add the drained fettuccine to the skillet and toss to coat evenly with the sauce.
  10. Sprinkle with chopped fresh parsley, adjust seasoning if needed, and serve immediately.

Notes

Don’t skip salting the pasta water; it makes a world of difference in flavor.