Creamy Garlic Shrimp Pasta

35 min · Easy · Serves 2

640 kcal per serving · 36g protein

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

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 × 1
• 10 g Fresh parsley
• 2 tsp Olive oil
• 4 g Salt
• 2 g Black pepper

Method

1. 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.

2. Pat shrimp dry

   Pat shrimp dry.

3. 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.

4. Remove to a plate

   Remove to a plate.

5. Melt butter in the same

   Melt butter in the same pan over medium.

6. Add minced garlic and cook

   Add minced garlic and cook 30 seconds until fragrant, not brown.

7. Pour in the cream

   

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

8. Return the shrimp with their

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

9. Toss

   

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

10. Finish

    Finish with a squeeze of lemon.

11. 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.