Ingredients
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1 pound fettuccini pasta
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1 tablespoon butter
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1 pound cooked shrimp - peeled and deveined
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4 cloves garlic, minced
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1 cup half-and-half or heavy cream
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6 tablespoons grated Parmesan cheese
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1 tablespoon chopped fresh parsley
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salt to taste
Directions
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Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
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Heat butter in a large skillet over medium heat. Cook and stir shrimp and garlic in butter for 1 minute. Pour in half-and-half; stir. Add Parmesan cheese, 1 tablespoon at a time, stirring constantly. Mix in parsley; season with salt. Simmer, stirring frequently, until sauce is thickened.
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Stir fettuccine into sauce until evenly coated; serve hot.
