| 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. |