Pasta is one of my favorite foods of all time, and this version is really easy and super good. Although I do occasionally eat shrimp, I probably make this more often without shrimp than with it. It kind of depends on if I am making it for myself, or the whole family. If my parents are eating, then for sure it has shrimp. If it’s my sister, I leave the shrimp out because she likes to add (big surprise) grilled chicken.
Recipe information
Yield
serves 1
Ingredients
Preparation
Step 1
Bring a large pot of salted water to a boil. Add the fettuccine and cook for 10 to 12 minutes, or until the pasta is just tender. Drain the pasta and set aside.
Step 2
Meanwhile, heat the oil in a small sauté pan over medium heat. Add the shrimp and cook them for 2 to 3 minutes, or until they turn pink and begin to curl. Remove the shrimp from the pan and set aside. Place the cream and Parmesan in the pan and cook for 3 to 4 minutes, or until it comes to a boil. Decrease the heat to low and stir the shrimp into the sauce. Season the sauce to taste with salt and pepper and remove the pan from the heat. Add the fettuccine to the pan and use 2 forks to toss the pasta until it is thoroughly coated with the sauce.
Kitchen Vocab
Step 3
Sautéing is probably the most common cooking method because it cooks food quickly. Similar to stir-frying, sautéing cooks foods in oil, but the foods are usually cut larger, cooked over medium to medium-high heat, and only stirred or turned occasionally.
