A delightful pasta dish featuring succulent shrimp in a creamy garlic sauce, perfect for a comforting meal.
Cook the fettuccine in a large pot of boiling salted water until al dente.
Reserve some pasta water before draining to adjust the sauce consistency later.
In a large skillet, melt the butter over medium heat.
Use unsalted butter to control the saltiness of the dish.
Add the garlic to the skillet and sauté until fragrant.
Avoid browning the garlic to prevent a bitter taste.
Add the shrimp to the skillet and cook until pink and opaque.
Cook the shrimp in a single layer for even cooking.
Pour in the cream and bring to a gentle simmer.
Stir constantly to prevent the cream from curdling.
Stir in the Parmesan cheese until melted and smooth.
Grate the cheese finely for easier melting.
Season the sauce with salt and pepper to taste.
Taste the sauce before adding salt as the cheese is already salty.
Combine the cooked pasta with the sauce in the skillet.
Add reserved pasta water if the sauce is too thick.
Garnish with fresh parsley before serving.
Chop the parsley finely for a more even distribution.
Continue in our app for the best experience
