Ingredients
Scale
- 8 oz fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup chicken broth
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (optional, for serving)
Instructions
- Heat olive oil in a large skillet over medium heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Season with salt and pepper, then remove from the skillet and set aside.
- Add fettuccine to the same skillet and pour in chicken broth. Bring to a boil and cook until al dente, about 8-10 minutes, stirring occasionally.
- Once pasta is cooked, add minced garlic to the skillet and sauté for 30 seconds until fragrant.
- Pour in heavy cream and stir well. Gradually add grated Parmesan cheese, stirring continuously until the sauce thickens and becomes velvety.
- Return the cooked shrimp to the skillet, mixing everything thoroughly. Cook for another 2-3 minutes until shrimp are heated through.
- Taste and adjust seasoning. Garnish with chopped parsley before serving. Serve hot with lemon wedges if desired.
Notes
- For extra flavor, add crushed red pepper flakes or chopped herbs.
- You can substitute shrimp with cooked chicken or sautéed vegetables for variety.
- Use fresh parsley for the best garnish appearance and flavor.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Italian
- Diet: Dairy, Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 27 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 165 mg