Spoon Simple
Creamy Shrimp Pasta
Fettuccine tossed in a quick butter and cream sauce with peppered shrimp and parsley. One skillet, about 25 minutes, and the sauce clings to every noodle.
Prep 10 min
Cook 15 min
Total 25 min
Serves 4
Ingredients
Step 1 — Cook the pasta
- 12 oz fettuccine
- Salted water (for boiling)
Step 2 — Cook the shrimp
- 1 lb large shrimp (peeled and deveined)
- ½ tsp kosher salt
- ½ tsp black pepper
- 2 tbsp unsalted butter
Step 3 — Make the cream sauce
- 1 tbsp unsalted butter
- 3 garlic cloves (minced)
- 1 cup heavy cream
- ½ tsp kosher salt
- ½ tsp black pepper
- 1 tsp dried parsley
- ½ cup Parmesan cheese (finely grated)
- ½ cup reserved pasta water
Step 4 — Serve
- Extra black pepper
- Chopped parsley (optional)
- Lemon wedges (optional)
Instructions
- 1
Cook the fettuccine
Bring a large pot of salted water to a boil. Cook the fettuccine until al dente. Reserve 1 cup of pasta water, then drain.
- 2
Sear the shrimp
Pat the shrimp dry and season with salt and pepper. Melt 2 tbsp butter in a large skillet over medium-high heat. Cook the shrimp 1–2 minutes per side until just pink. Transfer to a plate so they do not overcook.
- 3
Make the cream sauce
Lower the heat to medium. Add the remaining butter and garlic and cook 30 seconds. Pour in the cream and simmer 2–3 minutes, stirring, until the sauce looks glossy and starts to coat a spoon. Stir in the salt, pepper, dried parsley, and Parmesan until the cheese melts.
- 4
Toss and serve
Add the fettuccine and shrimp to the skillet. Toss, loosening with a splash of pasta water until every noodle is coated. Taste and add more salt or pepper if it needs it. Serve right away with extra pepper, parsley, and a squeeze of lemon if you like.
Nutrition per serving: 720 cal · 38g protein · 62g carbs · 34g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
