- 1 pound shrimp, peeled and deveined
- 8 ounces fettuccine pasta
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 cloves garlic, minced
- Salt to taste
- Black pepper to taste
- Parsley for garnish
- Cook the fettuccine pasta according to package instructions. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant.
- Pour in the heavy cream and bring to a simmer.
- Stir in the grated Parmesan cheese until melted and smooth.
- Add the shrimp to the skillet and cook until pink and opaque.
- Combine the cooked fettuccine with the shrimp and sauce. Toss to coat.
- Season with salt and black pepper to taste. Serve hot, garnished with parsley.
Notes
- This dish is best served fresh but can be reheated in the microwave.
- Author: Souzan
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free