Ingredients: -
455g fettuccine pasta,
455g Shrimp, peeled and deveined,
Salt,
Black Pepper,
1 garlic clove,
2 Tbsp butter,
2 Tbsp olive oil,
½ onion, finely chopped,
2 cups heavy cream,
1 cup grated parmesan cheese,
¼ tsp paprika, or to taste,
Parsley for garnish,
METHOD: -
Cook fettuccini noodles in salted water according to package instructions and drain. Don't rinse (this helps the sauce stick to the noodles better). Lightly season shrimp with salt, pepper and paprika. Preheat a large non-stick pan to med/high and add 1 Tbsp oil. Once oil is hot, add shrimp in a single layer and cook 1-2 min per side or just until fully cooked and no longer translucent. They should be golden/pink on the outside and opaque white on the inside. Don't over-do it or they will be rubbery. Remove shrimp to a separate bowl. In the same pan, over medium/high heat, add 2 Tbsp butter and onion and sauté onion till golden. Stir in garlic and sauté another minute. Stir in Cream and simmer for 2 min. Next, sprinkle the top with 1/3 cup parmesan (or add to taste) and stir just until creamy and smooth and remove from heat. Don't boil or the cheese will separate from the cream. Add about 1/4 tsp paprika and season with salt and black pepper to taste. Add the cooked shrimp and drained (un-rinsed pasta). Garnish with parsley, extra parmesan or freshly cracked pepper.