12 ounces Fettuccine
1/2 cup butter
2 garlic cloves minced
2 1/2 cups heavy cream
2 cups Parmesan cheese freshly grated
Fresh cracked black pepper
2 pounds large shrimp peeled and deveined
Boil a large pot of salted water and cook fettuccine according to package directions.
In a large skillet, melt the butter over medium-low heat. Add garlic and cook, stirring often, for 1-2 minutes or until fragrant. Be careful not to burn.
Whisk in heavy cream and allow to bubble up to a simmer, then simmer for 2-3 minutes.
Whisk in the parmesan and bring to a gentle simmer – do not boil – for about 3-4 minutes or until the sauce has thickened slightly. Add salt and pepper to taste and remove from heat.
In another skillet over medium heat, melt 2 tablespoons of butter. Add shrimp to the pan and season with salt and pepper. Cook for about 2 minutes per side or until bright pink in color.
Toss the fresh, hot pasta with the sauce and serve with shrimp on top. Garnish with fresh minced parsley.