Succulent jumbo shrimp sautéed in garlic butter, tossed with tender fettuccine noodles in an ultra-luxurious homemade parmesan cream sauce.
Ingredients
1 lb jumbo shrimp (peeled & deveined)
10 oz fettuccine pasta
4 tbsp unsalted butter
4 cloves garlic (minced)
1 cup heavy whipping cream
1 cup freshly grated Parmigiano-Reggiano
Fresh chopped Italian parsley
Instructions
Cook fettuccine in salted water until al dente; reserve 1/2 cup pasta water.
Sauté shrimp in 2 tbsp butter with minced garlic for 3 minutes until pink; remove.
Add remaining butter and heavy cream to the skillet; bring to a low simmer.
Whisk in grated Parmesan cheese until melted and velvety.
Toss pasta and shrimp in sauce, adding reserved water if needed; garnish with fresh parsley.
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🛒 Ingredients Checklist
👨🍳 Cooking Instructions
Cook fettuccine in salted water until al dente; reserve 1/2 cup pasta water.
Sauté shrimp in 2 tbsp butter with minced garlic for 3 minutes until pink; remove.
Add remaining butter and heavy cream to the skillet; bring to a low simmer.
Whisk in grated Parmesan cheese until melted and velvety.
Toss pasta and shrimp in sauce, adding reserved water if needed; garnish with fresh parsley.
