- 1 pound dried or fresh Fettuccine
- 6 tablespoons unsalted butter
- 1 shallot, minced
- 3 cloves of garlic, minced
- 1/2 teaspoon red pepper
- 1 1/2 pounds shrimp, peeled and deveined
- 1 cup heavy cream
- 1 cup finely grated Parmigiano-Reggiano
- kosher salt, to taste
- freshly ground black pepper, to taste
- Fresh Basil, sliced
Cook the fettuccine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1 cup of the pasta cooking liquid.
While the pasta is cooking, melt the butter in a medium pan over medium-high heat. Add shallots, garlic and pepper flakes and saute until tender. Add the shrimp, in a single layer and allow to cook on the first side for 3-4 minutes. Or until the edges turn pink. Give them a flip and continue to cook for 1-2 minutes. Once cooked transfer to a platter or plate, and allow to rest while you finish the sauce. Add heavy cream to the pan and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.
Return the pasta to the pot it was cooked in, set over medium-high heat along with some of the reserved cooking liquid. Add the butter-cream mixture, half of the Parmesan, the cooked shrimp and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining parmesan, and basil. Serve immediately. Enjoy.