Description
A creamy pasta dish featuring tender shrimp in a rich garlic and tomato sauce, perfect for date nights or special celebrations.
Ingredients
- 8 oz fettuccine pasta
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup cherry tomatoes, halved
- 1 teaspoon red pepper flakes
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the pasta: Begin by boiling a large pot of salted water. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- Sauté the garlic: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Cook the shrimp: Add the peeled and deveined shrimp to the skillet. Cook for about 3-4 minutes, or until the shrimp turns pink and opaque.
- Create the sauce: Pour in 1 cup of heavy cream and 1 cup of chicken broth. Stir to combine and bring to a gentle simmer.
- Add flavor: Stir in the halved cherry tomatoes, red pepper flakes, salt, and pepper. Allow the mixture to simmer for 5 minutes, letting the flavors meld.
- Combine with pasta: Add the cooked fettuccine and 1/2 cup of grated Parmesan cheese to the skillet. Toss everything together until the pasta is well coated with the creamy sauce.
- Serve: Plate immediately, garnishing with fresh basil for a fragrant touch.
Notes
Refrigerate leftovers in an airtight container for up to 3 days. Can freeze but may lose texture upon thawing.