Ingredients:

  • 1 lb Large Shrimp (21/25 count), peeled and deveined
  • 1 Tbsp Olive Oil
  • 1/2 tsp Garlic Powder
  • Salt and Black Pepper to taste
  • 12 oz Fettuccine Pasta
  • 6 Tbsp Unsalted Butter
  • 4 large cloves Fresh Garlic, finely minced
  • 1 1/2 cups Heavy Whipping Cream (35% fat)
  • 1 1/2 cups Freshly Grated Parmesan Cheese (Parmigiano-Reggiano)
  • 1 tsp Freshly Ground Black Pepper (or more)
  • Salt to taste
  • 2 Tbsp Fresh Parsley, chopped (for garnish)
  • 1/2 cup Reserved Pasta Water (or as needed)

Instructions:

  1. Cook the fettuccine in a large pot of heavily salted boiling water until perfectly al dente (1-2 minutes less than package directions). Crucially: Reserve at least 1/2 cup of the starchy pasta water before draining the pasta.
  2. Season the shrimp lightly with salt, pepper, and garlic powder. In a large skillet, heat 1 Tbsp olive oil over medium-high heat. Sauté the shrimp for 1–2 minutes per side until pink and just cooked through. Remove shrimp from the pan and set aside immediately to prevent overcooking.
  3. Reduce the heat to medium-low. Add the unsalted butter to the same skillet. Once melted, add the minced fresh garlic. Sauté gently for about 60 seconds until fragrant—do not let the garlic brown.
  4. Pour in the heavy cream. Bring the mixture to a very gentle simmer (tiny bubbles around the edge, not a vigorous boil). Cook for 2–3 minutes, allowing it to slightly reduce.
  5. Remove the skillet completely from the heat source. Gradually whisk in the freshly grated Parmesan cheese, a small handful at a time, ensuring each addition is fully melted and incorporated before adding the next.
  6. If the sauce seems too thick, whisk in the reserved starchy pasta water, 1 tablespoon at a time, until the sauce is smooth, glossy, and coats the back of a spoon beautifully.
  7. Return the cooked pasta and the sautéed shrimp to the skillet with the sauce. Toss everything gently until the pasta is thoroughly coated. Add the generous grinding of black pepper and adjust salt if necessary.
  8. Garnish with fresh chopped parsley and serve immediately.