Creamy Shrimp Fettuccine Pasta
A delicious and easy Italian meal featuring tender shrimp in a rich, creamy sauce. Perfect for family dinners or special date nights.
Ingredients
Pasta and Shrimp
- 8 oz fettuccine pasta Use fresh or dried pasta as per preference.
- 1 lb shrimp, peeled and deveined Fresh or thawed frozen shrimp can be used.
Sauce Ingredients
- 2 tablespoons olive oil For sautéing garlic and shrimp.
- 3 cloves garlic, minced Enhances flavor.
- 1 cup heavy cream Can substitute with lighter cream for a lighter dish.
- 1 cup grated Parmesan cheese Freshly grated for best flavor.
- Salt and pepper to taste Adjust according to preference.
- Fresh parsley, chopped for garnish Adds color and freshness.
Instructions
Preparation
- Cook the fettuccine pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
- Add the shrimp and cook until they turn pink, about 3-4 minutes.
- Reduce the heat to low and stir in the heavy cream. Allow to simmer for a few minutes.
- Add Parmesan cheese and stir until melted and the sauce thickens.
- Season with salt and pepper.
- Toss the cooked fettuccine with the sauce and shrimp until well coated.
- Serve hot, garnished with fresh parsley.
Notes
To store leftovers, place the pasta in an airtight container. It will keep in the fridge for up to 3 days. Reheat on the stovetop or in the microwave, adding a bit of cream or water to loosen the sauce if necessary. Avoid overcooking the shrimp, which should just turn pink and tender.