Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) fresh or dried fettuccine pasta
  • 1 cup (227g) unsalted butter, very cold, cut into cubes
  • 2 cups (200g) finely grated Parmesan cheese
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • 1/2 cup (120 ml) reserved pasta water, plus more as needed
  • Fresh parsley, chopped (optional)
  • Extra Parmesan cheese, grated (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes (if using) and sauté briefly until fragrant (about 30 seconds). Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Season with salt and pepper. Remove shrimp from skillet and set aside.
  2. Bring a large pot of salted water to a rolling boil. Add fettuccine and cook according to package directions. Reserve 1-2 cups of pasta water before draining. Drain the pasta well.
  3. While the pasta is cooking, melt butter in the same skillet used for the shrimp over low heat. Once the pasta is drained, immediately add it to the skillet with the melted butter.
  4. Toss the pasta continuously while gradually adding Parmesan cheese, salt, and pepper. Add reserved pasta water, a little at a time, tossing constantly until the cheese melts and a creamy, emulsified sauce coats the pasta. Adjust the amount of pasta water to achieve the desired consistency.
  5. Add the cooked shrimp to the skillet and toss to combine. Serve immediately, garnished with fresh parsley and extra Parmesan cheese, if desired.