Ingredients
Scale
- 8 oz fettuccine or linguine pasta
- 1 lb large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup unsalted butter
- 1 lemon, juiced
- Fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add shrimp to the skillet and cook until pink and cooked through, about 2-3 minutes per side.
- Pour in the white wine and let it simmer for a couple of minutes to reduce.
- Stir in heavy cream and bring the mixture to a gentle simmer.
- Add grated Parmesan cheese, lemon juice, salt, and pepper. Mix well until the sauce is creamy.
- Toss in the cooked pasta and coat with the sauce.
- Serve hot, garnished with freshly chopped parsley. Enjoy with crusty bread or a salad.
Notes
Use fresh shrimp for optimal flavor and adjust lemon juice to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Pescatarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 180mg