Instructions
Step 1: Cook fettuccine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
Step 2: In a large skillet, heat olive oil over medium-high heat. Add shrimp, season with salt and pepper, and cook 1-2 minutes per side until pink and opaque. Transfer to a plate.
Step 3: In the same skillet, melt butter. Add garlic and cook for 30 seconds until fragrant.
Step 4: Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and red pepper flakes, whisking until smooth and slightly thickened.
Step 5: Add cooked pasta and shrimp back to the skillet. Toss to coat in the sauce. Add a splash of reserved pasta water if needed to loosen the sauce.
Step 6: Season with additional salt and pepper to taste. Garnish with chopped parsley and serve immediately.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of cream or milk to restore creaminess. Not recommended for freezing due to the dairy-based sauce.