Ingredients
Equipment
Method
Cook the Pasta
- Boil the fettuccine in salted water until al dente. Reserve 1/2 cup (120ml) of pasta water and drain.
Sear the Shrimp
- Pat shrimp dry and season. Heat olive oil in a skillet over medium-high heat. Sear shrimp for 2 minutes per side until pink with golden-brown char marks.
Make the Sauce
- In the same skillet, melt butter and sauté garlic for 1 minute. Add heavy cream and simmer for 3-5 minutes until thickened.
- Reduce heat to low and whisk in grated parmesan until the sauce is glossy and opaque white.
Final Assembly
- Toss pasta in the sauce. Serve in a white bowl topped with shrimp, parsley, extra parmesan, and cracked black pepper.
Nutrition
Notes
Always use freshly grated parmesan for a smooth sauce texture.
Dry the shrimp thoroughly to ensure a proper golden-brown sear.
Dry the shrimp thoroughly to ensure a proper golden-brown sear.
