May 18, 2021Mireille Boghossian

Number of Servings: 4


  • 500 grs fettuccini pasta
  • 500 grs large raw shrimp peeled
  • 1 Tbsp olive oil 1/2 onion ,finely chopped
  • 2 Tbsp unsalted butter
  • 1 garlic clove minced
  • 2 cups whipping cream
  • 1/3 cup shredded parmesan cheese
  • 1/2 tsp Sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 1 Tbsp Parsley finely chopped, to garnish


  • Add the pasta to a pot of boiling water with 1 Tbsp salt and cook until al-dente. Drain without rinsing and set aside.
  • While pasta is cooking, prepare the shrimp and sauce.
  • Season shrimp with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp paprika. Place a large, non-stick pan over medium heat and add 1 Tbsp oil.
  • Once oil is hot, add shrimp in a single layer and cook 2 min per side or just until cooked through and no longer translucent.
  • Remove to a separate dish to prevent overcooking. In the same hot pan, add 2 Tbsp butter with finely chopped onion and sauté until soft and golden stirring often.
  • Add minced garlic and sauté another minute until fragrant. Stir in 2 cups cream, bring to a light boil then simmer 2 min.
  • Sprinkle sauce with 1/3 cup parmesan cheese and stir just until creamy and smooth.
  • Let it come just to a simmer without boiling then turn off the heat and season sauce with more salt, pepper and paprika to taste.
  • Stir in the drained pasta and cooked shrimp, tossing until noodles are well coated in sauce.
  • Serve in warm pasta bowls with a generous sprinkle of finely chopped parsley, more parmesan cheese and some freshly cracked black pepper.

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May 18, 2021
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