Creamy Shrimp Fettuccine

INGREDIENTS:

1 pound fettuccine pasta

1 pound large shrimp, peeled and deveined

2 tablespoons olive oil

Salt and pepper, to taste

4 cloves garlic, minced

1 cup chicken broth

1 cup heavy cream

1/2 cup grated Parmesan cheese

2 tablespoons unsalted butter

1/4 cup chopped fresh parsley

1 teaspoon lemon zest

2 tablespoons lemon juice

Red pepper flakes, optional

DIRECTIONS:

Preparation of Ingredients:

Start by gathering all your ingredients and ensuring that the shrimp are properly cleaned, peeled, and deveined. Measure out the cream, cheese, and other components so that everything is ready to go when you start cooking.

Cooking the Fettuccine:

Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside. The reserved pasta water will be used later to adjust the sauce’s consistency.

Sautéing the Shrimp:

While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then add them to the skillet in a single layer. Cook for 1-2 minutes on each side or until they turn pink and are just cooked through. Remove the shrimp from the skillet and set aside.

Creating the Garlic Sauce:

In the same skillet, add the minced garlic and sauté for about 30 seconds or until fragrant. Be careful not to burn the garlic, as it can become bitter. Pour in the chicken broth and let it simmer for a few minutes to reduce slightly.

Adding Cream and Cheese:

Reduce the heat to medium-low and stir in the heavy cream. Allow the cream to warm up but not boil. Gradually add the grated Parmesan cheese, stirring constantly until the cheese is fully melted and the sauce starts to thicken.

Combining Ingredients:

Return the cooked shrimp to the skillet and add the cooked fettuccine. Toss everything together to ensure that the pasta and shrimp are evenly coated with the creamy sauce. If the sauce is too thick, add a bit of the reserved pasta water until you reach the desired consistency.

Final Touches:

Stir in the unsalted butter until it’s completely melted and incorporated into the sauce. This will add a rich, silky texture to the dish. Add the chopped fresh parsley, lemon zest, and lemon juice for a burst of freshness and a hint of acidity that balances the creaminess.

Serving:

Season the Creamy Shrimp Fettuccine with salt and pepper to taste. If you like a bit of heat, sprinkle some red pepper flakes on top. Serve hot, garnished with additional Parmesan cheese and parsley if desired.