Main
Creamy Shrimp Fettuccine
35 minServes 3Nutri-Score C€€
C
35 min
35 minCreamy Shrimp Fettuccine
what you need
Ingredients
fettuccine pastaGrains140 g
raw shrimp (peeled and deveined)Fish225 g
paprika (for the shrimp)Spices5 g
garlic powder (for the shrimp)Spices4 g
onion powder (for the shrimp)Spices4 g
salt (to taste)Spices3 g
black pepper (to taste)Spices2 g
olive oilPantry45 ml
butterDairy42 g
yellow onion (diced)Produce1 piece
garlic (minced)Produce4 pieces- paprika (for the sauce)Spices5 g
- Italian seasoningSpices3 g
- red pepper flakes (adjust to taste)Spices3 g
heavy whipping creamDairy180 ml
mozzarella cheese (shredded)Dairy50 g
Parmesan cheese (freshly grated, plus more for topping)Dairy65 g
pasta water (reserved from cooking the pasta)Other120 ml
per serving
Nutrition
572kcal
- Carbs
- 38 g
- Proteins
- 26 g
- Fat
- 35 g
what you’ll use
Tools
Stockpot
Frying pan
Colander
step by step
Method
- Step 1
Cook the pasta
- Boil the fettuccine in salted water until al dente.
- Reserve the pasta water, then drain the pasta.
- Step 2
Season and sear the shrimp
- Toss the shrimp with paprika, garlic powder, onion powder, salt and black pepper.
- Heat the olive oil in a skillet over medium-high heat.
- Add the shrimp and cook until pink, turning once.
- Step 3
Build the sauce base
- Melt the butter in the same pan.
- Add the onion and cook until translucent.
- Stir in the garlic, paprika, Italian seasoning, red pepper flakes, salt and black pepper and cook until fragrant.
- Step 4
Make it creamy
- Pour in the heavy cream and stir.
- Add the mozzarella and Parmesan, mixing until melted and creamy.
- Stir in the reserved pasta water and let the sauce thicken.
- Step 5
Combine and serve
- Add the pasta and shrimp to the sauce and toss well to absorb the flavors.
- Plate with extra Parmesan on top and garlic bread on the side.