Ingredients
Scale
- 8 ounces fettuccine pasta
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
- Red pepper flakes, optional for a bit of heat
- Lemon wedges, for serving
If you’re in a pinch, you can substitute the fettuccine with any pasta you have on hand, and if heavy cream isn’t available, a mixture of milk and butter can work wonders.
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, warm the olive oil. Add the shrimp and cook for about 2-3 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the heavy cream and chicken broth, stirring to combine. Let the mixture simmer for about 3-4 minutes until slightly thickened.
- Stir in the Parmesan cheese until melted and smooth. Season with salt, pepper, and red pepper flakes if using.
- Return the cooked shrimp to the skillet, along with the drained pasta. Toss everything together to coat the pasta and shrimp in the creamy sauce.
- Sprinkle with fresh parsley and serve with lemon wedges on the side. Enjoy your meal immediately, perhaps sharing a story or two around the table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International