Photo by Gwénaël Le Vot
Serves 4
1 pound fettuccine pasta
1 pound jumbo shrimp, shelled and deveined
½ teaspoon kosher salt
¼ teaspoon cayenne pepper
2 tablespoons olive oil
2 garlic cloves, minced
2 cups heavy cream
8 tablespoons unsalted butter, softened
1 cup grated Parmesan cheese
White pepper
Grated Parmesan for garnish
Chopped green onions for garnish
Cook pasta according to instructions, and drain. In a medium bowl, combine shrimp with salt, cayenne, olive oil and garlic. Marinate 10 minutes.
In a medium saucepan over medium-low heat, heat cream. Add butter, and whisk to melt. Gradually add 1 cup Parmesan cheese, and whisk to combine and thicken. Season with pepper, and remove from heat. Toss pasta with sauce; transfer to a serving dish, and keep warm.
In a large skillet over medium-high heat, saute shrimp until browned, about 3 minutes on each side. Toss shrimp gently with pasta, and garnish with additional Parmesan and green onions.
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Recipe tip
Making homemade garlic bread
Start by melting 4 tablespoons butter in a small saucepan, over medium-low heat. Add 2 finely minced or grated garlic cloves and 2 tablespoons chopped fresh parsley. Stir to combine. Split an Italian or French bread loaf in half horizontally. Using a pastry brush or spatula, spread butter-and-garlic mixture over each half of the bread. Close the loaf, wrap it in foil, and bake at 350 F for 15 to 20 minutes. Let rest 10 minutes, and cut into 2-inch-thick slices.