Ingredients
Equipment
Method
- Fill a large pot with water, add a pinch of salt, and bring it to a boil. Toss in the fettuccine and cook until al dente—about 8-10 minutes. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Season the shrimp with salt, pepper, and optional Italian seasoning. Sear them for 2-3 minutes per side until they turn pink and opaque. Remove and set aside.
- In the same skillet, melt the butter and sauté the garlic until fragrant—about 1 minute. Pour in the heavy cream and let it simmer gently. Stir in the Parmesan cheese until melted and smooth.
- Toss the cooked fettuccine into the sauce, coating each strand evenly. Gently fold in the shrimp, allowing them to soak up the flavors. Garnish with fresh parsley before serving.
Nutrition
Calories: 550kcalCarbohydrates: 45gProtein: 30gFat: 30gSaturated Fat: 15gCholesterol: 200mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 1gVitamin A: 15IUVitamin C: 2mgCalcium: 25mgIron: 10mg
Notes
For extra depth, toast the garlic lightly before adding the cream. It adds a subtle nuttiness.
Swap shrimp for chicken if seafood isn’t preferable.
Use half-and-half instead of heavy cream for a lighter option.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk to revive the creaminess.
Avoid freezing the dish, as the texture of the sauce may change.
Taste as you go! Adjust seasoning to suit your preferences.
Swap shrimp for chicken if seafood isn’t preferable.
Use half-and-half instead of heavy cream for a lighter option.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk to revive the creaminess.
Avoid freezing the dish, as the texture of the sauce may change.
Taste as you go! Adjust seasoning to suit your preferences.
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