Description
A delicious creamy fettuccine pasta dish with succulent shrimp, perfect for a satisfying meal.
Ingredients
Scale
- 12 oz fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp Italian seasoning
- 1/4 cup chopped parsley
- 1/2 cup pasta water (reserved)
Instructions
- Cook the fettuccine according to package instructions. Reserve 1/2 cup of pasta water before draining.
- In a large skillet, melt butter over medium heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from skillet and set aside.
- In the same skillet, add minced garlic and cook for 30 seconds until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, salt, pepper, and Italian seasoning.
- Add the cooked fettuccine and shrimp to the sauce, tossing to coat. If the sauce is too thick, add reserved pasta water gradually until desired consistency is reached.
- Garnish with fresh parsley and serve warm.
Notes
- This dish is best served immediately after preparation.
- You can substitute shrimp with chicken for a different flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 580
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 36 g
- Saturated Fat: 21 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 220 mg