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Parmesan Shrimp Fettuccine

A comforting classic pasta dish featuring creamy Parmesan sauce and tender shrimp, perfect for family dinners or cozy nights at home.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Pasta
Cuisine: American, Italian
Calories: 580
Ingredients Method Notes

Ingredients
  

For the pasta
  • 10 oz fettuccine Choose quality brands like Barilla or De Cecco for best texture.
For the cream sauce
  • 5 tbsp butter Use unsalted butter for better control of saltiness; try Kerrygold for creamy richness.
  • 1.25 cups heavy cream Choosing organic or high-quality cream enhances flavor.
  • 1 cup Parmesan cheese Freshly grated is key; opt for Parmigiano-Reggiano if possible.
  • to taste none Salt
  • to taste none Freshly ground black pepper
For the shrimp
  • 1 lb shrimp Fresh or frozen, ensure they’re peeled and deveined. Preferably wild-caught.
  • 1.5 tbsp butter Same as above, unsalted for controlled seasoning.
  • 1.5 tsp garlic, minced Fresh garlic for best flavor; avoid jarred.
  • 1/4 tsp red pepper flakes Adjust according to spice preference.
  • 3 tbsp fresh parsley, chopped For garnish, use flat-leaf parsley for robust flavor.

Method
 

Cooking the Fettuccine
  1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente (about 8-10 minutes). Reserve 1 cup of pasta water before draining.
Making the Cream Sauce
  1. In a large skillet over medium-low heat, melt 5 tablespoons of butter. Pour in the heavy cream and simmer gently for 4-5 minutes until slightly thickened. Remove from heat and whisk in the Parmesan until melted and creamy. Season with salt and pepper to taste.
Searing the Shrimp
  1. In another skillet, heat 1.5 tablespoons of butter over medium-high heat. Season shrimp with salt and pepper, then add to the pan. Cook for about 2 minutes on one side until golden, then flip and cook 1-2 minutes more until pink and opaque. Add minced garlic and red pepper flakes, cooking for another 30 seconds until fragrant.
Combining and Plating
  1. Add the drained fettuccine to the cream sauce, tossing until the pasta is beautifully coated. If the sauce is too thick, gradually add reserved pasta water until desired consistency. Divide into bowls, top with shrimp, and garnish with chopped parsley.

Notes

High-quality ingredients make a difference, especially Parmesan and butter. Store leftovers in an airtight container in the fridge for up to 3 days. You can prepare the sauce in advance and gently warm it before serving.