Creamy Garlic Shrimp Pasta

Name: Creamy Garlic Shrimp Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 200 g Fettuccine; 300 g Raw shrimp (peeled & deveined); 30 g Butter; 4 cloves Garlic; 200 ml Double cream; 40 g Parmesan (grated); Lemon × ½; 10 g Fresh parsley; 2 tsp Olive oil; 4 g Salt; 2 g Black pepper

25 min · Easy · Serves 2

1180 kcal per serving · 53g protein

Juicy shrimp in a silky garlic-parmesan cream sauce tossed with fettuccine and a squeeze of lemon. Dinner in 25 minutes.

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Ingredients

200 g Fettuccine
300 g Raw shrimp (peeled & deveined)
30 g Butter
4 cloves Garlic
200 ml Double cream
40 g Parmesan (grated)
Lemon × ½
10 g Fresh parsley
2 tsp Olive oil
4 g Salt
2 g Black pepper

Method

Boil the pasta

Cook fettuccine in a large pot of heavily salted boiling water until al dente — tender with a slight bite — 9-10 minutes. Reserve 200ml pasta water before draining.
Pat shrimp dry

Pat shrimp dry.
Heat olive oil

Heat olive oil in a wide pan over medium-high, season shrimp with salt and pepper, and sear 1-2 minutes per side until pink and just curled.
Remove to a plate

Remove to a plate.
Melt butter in the same pan

Melt butter in the same pan over medium.
Add minced garlic and cook

Add minced garlic and cook 30 seconds until fragrant, not brown.
Pour in the cream

Pour in the cream, simmer gently 2 minutes, then stir in the parmesan until melted and smooth.
Return the shrimp and pasta

Return the shrimp with their juices and add the drained fettuccine.
Toss

Toss for 1 minute, loosening with splashes of pasta water until the sauce coats every strand.
Finish

Finish with a squeeze of lemon.
Plate

Twirl the pasta onto plates and spoon the shrimp and sauce over the top. Scatter with chopped parsley and a grind of black pepper, and serve with a lemon wedge.