Ingredients:
– 8 ounces fettuccine pasta
– 1 pound large shrimp, peeled and deveined
– 1 cup heavy cream
– 2 tablespoons olive oil
– 1 cup cherry tomatoes, halved
– 2 cloves garlic, minced
– 1 teaspoon Italian seasoning
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. Begin by cooking the fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the minced garlic and sauté for about 1 minute until fragrant.
4. Toss in the shrimp and cook for 2-3 minutes until they turn pink and are cooked through.
5. Add the halved cherry tomatoes and Italian seasoning, stirring to combine, and cook for another 2 minutes.
6. Pour in the heavy cream, stirring gently to mix everything together.
7. Gradually add the grated Parmesan cheese, stirring until it’s melted and the sauce is creamy.
8. Add the cooked fettuccine to the skillet, tossing to coat the pasta in the creamy shrimp sauce.
9. Season with salt and pepper to taste, and garnish with fresh parsley before serving.
Nutritional Information:
This dish is rich in protein and flavor, with approximately 600 calories per serving, 30g of protein, 35g of fat, and a good balance of carbohydrates from the pasta.
Time: Preparation time: 10 minutes | Cooking time: 20 minutes
