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Ingredients
Scale
- 8 ounces fettuccine
- 1 pound large shrimp, raw, deveined, tail removed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced (about ½ cup)
- 2 teaspoons garlic, minced
- 2 cups (476 g) heavy whipping cream
- 2 cups (200 g) parmesan cheese, finely grated
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- Parsley, chopped for garnish
Instructions
- Bring a large pot of salted water to a boil and cook fettuccine until al dente.
- In a bowl, season shrimp with onion powder, garlic powder, paprika, oregano, salt, and pepper.
- Sauté seasoned shrimp in vegetable oil in a skillet until cooked through.
- Melt butter in the skillet, add diced onion, and cook until softened; then add minced garlic.
- Pour in heavy cream and mix in parmesan cheese, salt, pepper, and red pepper until smooth.
- Add cooked fettuccine to the sauce and toss gently to coat.
- Top with sautéed shrimp and garnish with parsley before serving.
Notes
Use fresh deveined shrimp for the best flavor.
Do not overcook shrimp; they should be just opaque and pink.
Stir sauce frequently to achieve an even texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 650
- Sugar: 3
- Sodium: 800
- Fat: 35
- Saturated Fat: 20
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 56
- Fiber: 2
- Protein: 28
- Cholesterol: 170