- 10 ounces fettuccine pasta
- 5 tablespoons butter (divided use)
- 1 cup heavy cream
- 3/4 cup grated parmesan cheese (freshly)
- 1 pound shrimp (peeled and deveined, tails removed if desired)
- 1 teaspoon minced garlic
- 2 tablespoons chopped parsley
|Calories850Calories from Fat450|
|% DAILY VALUE|
|Calories from Fat450|
|% DAILY VALUE|
julia SOILEAU 16 days ago
So good and easy to make
Shanteanna Brown a month ago
So so good . Will be making again 😊
Lashanda 2 months ago
It was good for it to be my first time. The family didn't complain. The next time I try it, I know what to do.
Tarheelcountryboy 2 months ago
Mmmmmm!😋 Awesome, very simple, very quick meal and very filling. Made 5 cheese Texas toast to go with it. I did substitute McCormick pink Himalayan salt, garlic and black pepper blend as my shrimp seasoning and great value shredded parmesan instead of fresh grated and that also works fine. Definitely a new go to.
R S. 3 months ago
Easy to make and very tasty!
Kira 3 months ago
I added spinach. It was great!
LA Holmes 4 months ago
It was very good. I modified by using what I had. Used 1/2 n 1/2 instead of heavy cream. Used packaged shredded Parmesan with about 1/4 c motzerella added extra, a splash of cooking sherry and a shake of powdered onion. I put the shrimp and parsley in the sauce before placing on spiralized zucchini, which I used instead of pasta. Delicious! We had a little sauce left over. Next morning, breakfast was poached eggs on toast with the left over sauce as topping! Something from a Five Star breakfast brunch! Doing it again, I would garnish the breakfast plate with sliced tomatoes and a bit of fresh parsley.
Ruthie King 9 months ago
Great I doubled the recipe because I had 2 bags of shrimp in my freezer and used mozzarella for the cheese instead of Parmesan