Recipe for 4
500gr. Fettuccine pasta
16 medium shrimps (unshelled and deveined)
2 tablespoons butter
1/2 cup heavy cream
1/3 cup dry white wine
3 garlic gloves, thinly chopped
1 cup Parmesan cheese, grated
2 tablespoons, thinly chopped fresh parsley
1/2 teaspoon salt
1/3 teaspoon freshly ground black pepper
Cook fettuccine according to package directions. Drain and place under cold water to stop cooking. Return the pasta to pot, pour over it 2 tablespoons olive oil and stir. Set aside, away from heat.
Meanwhile, heat butter to melt in a skillet and stir in the garlic. Toss in the shrimps and season with salt and pepper. Two minutes later add the wine and stir. Let it simmer for 2 minutes to evaporate the alcohol. Remove the skillet from fire and let it stand for 2 minutes. Add the heavy cream and return to heat. Occasionally stir the sauce for 2-3 minutes. Add the parsley and remove the skillet from heat.
Add the cooked fettuccine to skillet and stir to coat with sauce. Return the pot to very low heat and allow the pasta to warm up.
Serve the pasta sprinkled with grated parmesan. Enjoy!