Ingredients:

  • 12 oz (340 g) fettuccine pasta
  • 2 tablespoons (30 g) unsalted butter
  • 2 cloves garlic, minced
  • 1 cup (240 ml) heavy cream
  • 1 cup (100 g) freshly grated Parmesan cheese
  • Salt, to taste
  • Black pepper, to taste
  • 1 lb (450 g) large shrimp, peeled and deveined
  • 1 tablespoon (15 ml) olive oil
  • 1 teaspoon paprika (optional)
  • Fresh parsley, chopped (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions until al dente. Drain in a colander.
  2. In a skillet, heat olive oil over medium-high heat. Add shrimp, season with paprika (if using), salt, and pepper. Cook until shrimp turn pink and opaque, about 3-4 minutes. Remove shrimp from skillet and set aside.
  3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds). Pour in heavy cream, bringing it to a simmer. Gradually whisk in parmesan cheese until melted and smooth. Season with salt and pepper.
  4. Add the drained fettuccine to the skillet, tossing to coat in the sauce. Stir in the sautéed shrimp, mixing until evenly distributed.
  5. Transfer to serving plates, sprinkle with fresh parsley (if using), and enjoy!