Ingredients
6
6 servings
- •1 pound fettuccini pasta
- •1 tablespoon butter
- •1 pound cooked shrimp - peeled and deveined
- •4 cloves garlic, minced
- •1 cup half-and-half
- •6 tablespoons grated Parmesan cheese
- •1 tablespoon chopped fresh parsley
- •salt to taste
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
- Heat butter in a large skillet over medium heat. Cook and stir shrimp and garlic in butter for 1 minute. Pour in half-and-half; stir. Add Parmesan cheese, 1 tablespoon at a time, stirring constantly. Mix in parsley; season with salt. Simmer, stirring frequently, until sauce is thickened.
- Stir fettuccine into sauce until evenly coated; serve hot.
Nutritional Facts
Per 6 servings
- Calories: 440
- Carbohydrate: 58g
- Fat: 11g
- Fiber: 3g
- Protein: 29g
- Sugar: 3g
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