Ingredients
1 lb. shrimp 16-20 count peeled deveined, and tails removed
12 ounces fettuccine
8 tablespoons butter
2 cloves garlic finely minced
1 cup heavy cream
1 ΒΌ cups freshly shredded Parmesan cheese
salt and pepper to taste
1 teaspoon chopped fresh parsley
Instructions
Bring a large pot of water to a boil. Cook the fettuccine al dente according to the package instructions and drain well.
Meanwhile, melt 6 tablespoons of butter in a large skillet over medium-low heat. Add the garlic and cook for 1 minute, stirring constantly. Pour in the heavy cream and simmer for 4-5 minutes.
Pat the shrimp dry. Melt the remaining 2 tablespoons of butter in another skillet over medium heat. Add the shrimp and cook for about 1 1/2-2 minutes each side.
Reduce the heat on the cream mixture to very low. Stir the shredded Parmesan into the cream mixture until melted. Season with salt and pepper to taste. Add the shrimp and fettuccine to the skillet with the sauce. Toss to coat and warm. Garnish with parsley.