- 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.
That’s gorgeous. I adore prawns (shrimp) – the have such a spectacular flavour. when I go to Spain we eat them whole with just a little mayo – so delicious.