Ingredients
Equipment
Method
- Begin by bringing a large pot of salted water to a boil. Add your fettuccine or spaghetti and cook as specified on the package until al dente. Don’t forget to reserve ½ cup of pasta water before draining the pasta and setting it aside.
- In a large skillet, heat the olive oil and 2 tablespoons of unsalted butter over medium heat. Once melted, add the minced garlic. After about 30 seconds, add the shrimp, seasoning them lightly with salt and pepper. Cook until the shrimp are pink and opaque, approximately 2-3 minutes per side.
- Once the shrimp are cooked, pour in the heavy cream and stir gently. Add the grated Parmesan cheese and Italian seasoning, whisking until the cheese melts and the sauce becomes glossy.
- Toss the cooked pasta into the skillet, mixing it well with the shrimp and creamy sauce. If the sauce is too thick, use the reserved pasta water to loosen it until desired consistency. Taste for seasoning and adjust as needed.
- Remove the skillet from heat and mix in the remaining butter for extra richness. Serve immediately, garnished with freshly chopped parsley for a pop of color.
Notes
This recipe is simple and comes together quickly, perfect for a weeknight dinner or a festive gathering.