Ingredients:

  • 8 oz (225 g) fettuccine pasta (or your choice of pasta)
  • 2 tbsp (30 ml) olive oil
  • 3 cloves garlic, minced
  • 1 lb (450 g) large shrimp, peeled and deveined
  • 1 cup (240 ml) heavy cream
  • 1 cup (100 g) grated Parmesan cheese
  • 1 tbsp (15 ml) lemon juice
  • 1 tsp (5 g) salt
  • 1/2 tsp (2 g) black pepper
  • 1/4 tsp (1 g) red pepper flakes (optional)
  • 2 tbsp (8 g) fresh parsley, chopped (for garnish)

Instructions:

  1. Boil salted water in a large pot.
  2. Add fettuccine and cook according to package instructions until al dente.
  3. Drain and reserve some pasta water.
  4. In a large skillet, heat olive oil over medium heat.
  5. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
  6. Add shrimp and season with salt, pepper, and red pepper flakes (if using).
  7. Cook until shrimp turns pink and opaque, about 3-4 minutes.
  8. Reduce heat to low; add heavy cream to the skillet and stir to combine.
  9. Add grated Parmesan cheese and lemon juice, and stir until the cheese melts and the sauce thickens slightly.
  10. Add the cooked fettuccine to the sauce, tossing to coat.
  11. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
  12. Plate the pasta and garnish with chopped parsley.
  13. Serve immediately with extra Parmesan cheese if desired.