How to make it

  • For the shrimp, in a large skillet, cook the cloves smashed garlic over low heat in the olive oil, stirring occasionally, until the garlic is golden, about 15 minutes. Remove the garlic from the skillet and discard.
  • Increase the heat to medium-high. Add the shrimp to the garlic-infused oil and cook until they turn pink on the bottom, about 2 to 3 minutes, and turn them over. Add 2 tablespoons of the minced parsley and the minced garlic. Cook until the shrimp are firm and pink, about 2 minutes more.
  • Remove the cooked shrimp, along with any pan juices, to a bowl and toss with lemon juice and the remaining parsley. Set aside.
  • Bring a large pot of salted water to a boil. Cook the fettuccine until tender.
  • Meanwhile, over medium heat melt the butter in the same skillet you used for the shrimp. Drain the fettuccine and over low heat toss the fettuccine in the skillet along with the heavy cream and grated Parmesan until the pasta is well coated. Add the shrimp to the skillet, cover, and remove from the heat.
  • Serve when the shrimp are warmed through, about 5 minutes, in two warmed bowls. Season with salt and black pepper to taste and garnish with shaved Parmesan.

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