Creamy Garlic Shrimp Fettuccine

Step 1

Bring a large pot of salted water to a rolling boil over high heat. Add the fettuccine and cook for 8-10 minutes, stirring occasionally, until al dente (tender but still slightly firm). Reserve 1 cup of pasta water before draining.

Step 2

While the pasta cooks, pat the shrimp dry with paper towels and season with salt and pepper on both sides. This helps them sear properly and develop a golden crust.

Step 3

Melt 1 tablespoon of butter in a large skillet over medium-high heat until foaming. Add the shrimp in a single layer and sear for 2-3 minutes per side until they turn opaque pink and register 145°F internally. Transfer to a plate.

Step 4

In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant, stirring constantly to prevent browning.

Step 5

Pour in the white wine and simmer for 2-3 minutes, scraping up any browned bits from the bottom with a wooden spoon. The liquid should reduce by about half and smell rich and aromatic.

Step 6

Reduce heat to medium and stir in the heavy cream, bringing it to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon lightly.

Step 7

Stir in the Parmesan cheese and lemon juice until the cheese melts and the sauce is smooth, about 1 minute. Add the cooked shrimp back to the skillet along with a pinch of red pepper flakes.

Step 8

Add the cooked fettuccine directly to the sauce and toss gently for 1-2 minutes, adding reserved pasta water a splash at a time until the sauce coats the noodles silkily. The pasta should glisten and move easily in the pan.

Step 9

Divide the fettuccine between two bowls or plates and garnish with fresh parsley and extra Parmesan. Serve immediately while the sauce is hot and creamy.