Ingredients
- 12 oz fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon lemon zest
- 1 tablespoon freshly ground black pepper
- 1 teaspoon salt
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1/4 cup freshly squeezed lemon juice
Feel free to substitute the fettuccine with your favorite pasta variety or swap out the heavy cream for a lighter milk alternative if you prefer. The beauty of cooking, as my abuela taught me, is making it your own.
Instructions
- Bring a large pot of salted water to boil and cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, heat olive oil. Add shrimp, lemon zest, black pepper, and salt. Cook for about 3-4 minutes, or until shrimp are pink and cooked through. Remove shrimp from the skillet and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Pour in the heavy cream and stir in Parmesan cheese. Allow it to simmer for 3-4 minutes, or until the sauce thickens slightly.
- Add the cooked fettuccine to the skillet, tossing to coat in the creamy sauce. Stir in the lemon juice and adjust seasoning if needed.
- Return the shrimp to the skillet and toss gently with the pasta and sauce.
- Sprinkle with fresh parsley before serving.
Cooking, much like writing, is an art. Trust your senses and taste as you go, just like my abuela did, to ensure your dish is seasoned to perfection.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International