Ingredients
Scale
- 1 pound large (21-26 ct) shrimp, raw, peeled and deveined
- 1/4 tsp each onion powder, garlic powder, smoked paprika, salt, pepper
- 1 1/2 tablespoons olive oil
- 1 pound fettuccine
- 4 tablespoons unsalted butter
- 4-6 garlic cloves, minced
- 2 cups heavy cream
- 1 1/2 cups milk (2 percent milk or whole milk)
- 1 tbsp + 1 tsp cornstarch
- 2 ounces cream cheese, very soft (optional for even thicker, creamier)
- 1 tsp each dried basil, dried parsley
- 1/2 tsp each onion powder, dried oregano, salt, pepper
- 1/4 teaspoon red pepper flakes
- 1 1/2 packed cups (4 oz.) freshly grated parmesan cheese (parmigiano reggiano is best) (grated on micro-planer)
Instructions
- Cook fettuccine in salted water according to package directions until al dente. Reserve 1 cup of pasta water, then drain and drizzle with olive oil to prevent clumping.
- In a medium bowl, whisk together the seasonings for the shrimp. Pat the shrimp dry and toss with the seasonings. Let sit for 5 minutes.
- Heat a large stainless-steel saucepan over medium-high heat for three minutes to prevent sticking. Add olive oil and swirl to coat the pan.
- Add shrimp in a single layer and sauté for about 1 ½ minutes per side until opaque, then transfer to a plate with a slotted spatula.
Notes
Make sure to reserve some pasta water as it helps in creating a smooth sauce.
Using fresh herbs adds an extra layer of flavor to the dish.
For a creamier sauce, consider adding cream cheese.
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.