Ingredients:
- 8 ounces (about 225g) fettuccine pasta
- 1 pound (about 450g) large shrimp, peeled and deveined
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Red pepper flakes (optional, for added heat)
Instructions:
- Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
- Season the shrimp with salt and black pepper to taste.
- In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and cook for about 1 minute, until fragrant.
- Add the seasoned shrimp to the skillet and cook for 2-3 minutes on each side, until they are pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, reduce the heat to medium-low. Pour in the heavy cream and stir to combine with the garlic.
- Gradually add the grated Parmesan cheese to the cream mixture, stirring constantly until the cheese is melted and the sauce is smooth and creamy.
- Stir in the chopped parsley, lemon juice, and lemon zest. If desired, add a pinch of red pepper flakes for some heat.
- Return the cooked shrimp to the skillet and toss to coat them in the creamy sauce. Cook for an additional minute to heat the shrimp through.
- Add the cooked fettuccine pasta to the skillet and toss until it is evenly coated in the creamy sauce. If the sauce is too thick, you can add some of the reserved pasta water to thin it out.
- Serve the creamy shrimp fettuccine pasta hot, garnished with additional Parmesan cheese and chopped parsley if desired. Enjoy your delicious and comforting meal!