Ingredients
500g fettuccine pasta
500g raw shrimp
0.5 tbsp salt
6 tbsp Unsalted
Butter
500g heavy cream
4 g parmesan
cheese
4 garlic
cloves pressed
1 tbsp parsley garnish
Instructions
Cook fettuccine until al
dente (follow package instructions for best results).
Set pasta aside and save
about 1/2 a cup of the pasta water in case you need it to thin your sauce.
Preheat
the skillet with 2 tbsp of butter.
Season shrimp with salt and cook until
they turn pink and form a crust on the outside.
Remove from the pan and
set aside.
To
the same pan, add the rest of the butter, heavy cream, garlic, and
parmesan cheese.
Bring it to a light simmer over low-heat.
Add
in fettuccine and toss.
Add
in shrimp and lightly toss. Remove from heat.
If the sauce thickens more
than you like, add a little bit of that pasta water to thin it out.
If
it's too thin, let it sit at room temperature for a couple of minutes
until it thickens.