A restaurant-worthy dish that’s quick, indulgent, and perfect for weeknight dinners or special occasions. The creamy garlic sauce, tender shrimp, and perfectly cooked fettuccine make this recipe irresistible!
Why You’ll Love This Recipe
- Quick & Easy: Ready in under 30 minutes.
- Flavorful: A rich, creamy sauce infused with garlic and parmesan.
- Customizable: Add vegetables or spice it up for your taste!
Ingredients
For the Pasta:
- 12 oz fettuccine
- Salt (for boiling water)
For the Sauce:
- 2 tbsp olive oil
- 1 lb large shrimp (peeled and deveined)
- 3 tbsp unsalted butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- ½ cup grated parmesan cheese
- ½ tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Cook the Fettuccine:
Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions until al dente. Reserve ½ cup pasta water, then drain the pasta. - Cook the Shrimp:
Heat olive oil in a large skillet over medium heat. Add shrimp in a single layer and season lightly with salt and pepper. Cook 1-2 minutes per side until pink and opaque. Remove and set aside. - Make the Sauce:
In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in heavy cream and bring to a gentle simmer. Add parmesan cheese and whisk until melted and smooth. - Combine Everything:
Return the cooked shrimp to the skillet and toss to coat in the sauce. Add the drained fettuccine and toss everything together. If the sauce feels too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached. - Season & Serve:
Adjust seasoning with salt, black pepper, and red pepper flakes if using. Garnish with fresh parsley and serve warm.
Serving & Storage Tips
- Serving: Serve immediately with a side of garlic bread and a crisp green salad.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of cream or milk to loosen the sauce.
Helpful Notes
- Shrimp Tips: Use fresh or thawed frozen shrimp. Pat dry before cooking to get a nice sear.
- Cheese: Use freshly grated parmesan for the best flavor and a smoother sauce.
- Variations: Add spinach, mushrooms, or sun-dried tomatoes for extra flavor and texture.
FAQs
Can I use frozen shrimp?
Yes! Thaw the shrimp in cold water and pat them dry before cooking.
What can I substitute for heavy cream?
You can use half-and-half or a mix of milk and cream cheese for a lighter option.
Can I make this ahead of time?
It’s best enjoyed fresh, but you can prepare the sauce ahead of time and reheat it before combining it with the pasta and shrimp.
