- Shrimp - Fettuccine - Butter - Garlic
- Heavy Cream - Parmesan - Salt - Pepper
Thaw and peel the shrimp. Remove the tails, if preferred. Leaving the tails on is more visually stunning, but can be more difficult to eat since you’ll have to remove the tail with each bite.
Bring a pot of water to a boil for the fettuccine. Once boiling, add the fettuccine and boil until tender (7-10 minutes). Reserve a ½ cup of the starchy pasta water before draining the fettuccine in a colander.
Spread the shrimp out onto a clean cutting board. Pat dry with paper towel, then season with a pinch of salt and pepper.
Melt butter in a large skillet over medium heat. Once melted, add the shrimp in a single layer. Cook the shrimp for 1-2 minutes on each side or just until the shrimp turn opaque and pink.
Reduce the heat to medium-low. Add butter to the skillet along with of minced garlic. Sauté the garlic for 1-2 minutes, or just until very fragrant but not browned.
Add heavy cream to the skillet. Whisk to dissolve the browned bits from the bottom of the skillet. Continue to heat over medium-low until the cream comes up to a simmer.
Add grated Parmesan to the simmering cream. Whisk until the Parmesan is melted into the cream and the sauce thickens. Season the sauce with salt and freshly cracked pepper.
Add the cooked and drained fettuccine and cooked shrimp to the skillet with the sauce. Make sure to add any liquid that has accumulated in the bowl of shrimp because that will add extra flavor to the sauce.
Toss the pasta and shrimp in the sauce until fully coated. If the sauce becomes too thick or dry, add some of the reserved pasta water and toss until it’s mixed into the sauce. Add more salt or pepper if you’d like.