Ingredients
Method
Cooking Pasta
- Bring a large pot of salted water to a boil and cook fettuccine according to package instructions until al dente.
- Reserve about a cup of pasta water, then drain the rest and set aside.
Cooking Shrimp and Sauce
- In a large skillet over medium heat, heat olive oil and sauté minced garlic until fragrant, about a minute.
- Add the shrimp to the skillet and cook until they turn pink and curl up, around 3-4 minutes. Remove shrimp and set aside.
- Pour the heavy cream into the pan and bring to a gentle simmer, then add Parmesan cheese and stir until melted and combined.
- If the sauce is too thick, add some reserved pasta water until you reach the desired consistency.
- Stir in lemon juice, return shrimp to the skillet, and mix well.
- Toss in the cooked pasta, ensuring it gets well-coated with sauce. Season with salt, pepper, and optional red pepper flakes.
Serving
- Garnish the pasta with fresh parsley before serving.
Nutrition
Notes
For a vegan version, use vegan shrimp or chickpeas and substitute heavy cream with coconut milk. Add vegetables like spinach or zucchini for added nutrition, and experiment with herbs for enhanced flavor.