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Creamy Parmesan Shrimp Fettuccine

A delightful Italian pasta dish featuring fresh fettuccine coated in a creamy, decadent sauce, perfect for a comforting meal any night of the week.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 10 oz fettuccine A classic choice for creamy sauces, it holds onto flavors perfectly.
  • 5 tbsp butter Use unsalted for better control over the dish's saltiness.
  • 1.25 cup heavy cream This is what makes the sauce luxuriously creamy.
  • 1 cup Parmesan cheese (freshly grated) Fresh is key here for flavor.
  • to taste none salt Enhances all the flavors.
  • to taste none freshly ground black pepper For that seasoning kick.
Shrimp
  • 1 lb shrimp (peeled and deveined, tails removed) Opt for fresh or high-quality frozen shrimp for the best taste.
  • 1.5 tbsp butter For sautéing the shrimp.
  • 1.5 tsp garlic (freshly minced) Nothing beats the fragrance of fresh garlic.
  • 1/4 tsp red pepper flakes A hint of spice to elevate the creamy sauce.
Garnish
  • 3 tbsp fresh parsley, chopped For garnish and a touch of color.

Method
 

Preparation
  1. In a large pot, bring salted water to a rolling boil. Add the fettuccine and cook according to package instructions until al dente. Reserve about 1 cup of starchy pasta water before draining.
  2. In a large skillet over medium-low heat, melt 5 tablespoons of butter. Once melted, pour in the heavy cream and let it simmer for 4-5 minutes until it starts to thicken slightly.
  3. Remove from heat and whisk in the freshly grated Parmesan until the cheese is melted and the sauce is creamy. Season with salt and freshly ground black pepper to taste.
  4. In another skillet, heat 1.5 tablespoons of butter over medium-high heat. Add the shrimp, seasoning with salt and pepper, and cook for 2 minutes on one side. Flip and cook for another 1-2 minutes, until the shrimp is pink and opaque.
  5. Add the drained fettuccine to the cream sauce and toss to coat completely, adding reserved pasta water as necessary to keep everything silky.
  6. Divide among bowls, top generously with shrimp, and finish with a sprinkle of chopped parsley for freshness.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 2 days. You can reheat gently on the stove over low heat, adding a splash of cream or pasta water to revive the sauce's texture.