Garlic Shrimp Fettuccine Recipe with Lemon and Parmesan

If you prefer pasta with a rich, creamy sauce rather than a meat- or vegetable-forward preparation, this recipe is for you. Heavy cream, butter and plenty of garlic balance the natural sweetness of the shrimp for a decadent, well-rounded dish.

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• ▢ 1 lb shrimp
• ▢ 1/2 lb fettuccine
• ▢ 2 tsp lemon juice
• ▢ 1 tbsp butter
• ▢ 3/4 cup asparagus
• ▢ 3/4 cup mushrooms
• ▢ 1/8 tsp red chili flakes, optional
• ▢ 1/4 cup white wine
• ▢ 2 tsp fresh dill
• ▢ 3 cloves garlic sliced
• ▢ 1 cup heavy cream
• ▢ 1/2 cup parmesan cheese
• ▢ salt and pepper to taste

• Heat a skillet with a drizzle of olive oil and a bit of butter over medium-high heat.
• When the pan is hot, add the shrimp, season with salt and pepper, and cook about 40 seconds per side until just opaque.
• Remove the shrimp from the skillet and set aside.
• In the same skillet, add asparagus and mushrooms. Season with salt, pepper, red chili flakes (if using) and fresh dill. Cook about 4 minutes until vegetables begin to soften, then pour in the white wine and reduce by half.
• Add the sliced garlic and sauté for about 40 seconds until fragrant and lightly golden.
• Stir in the heavy cream and parmesan. Allow the sauce to simmer, stirring occasionally, until it thickens to your liking, about 10 minutes. Taste and season with salt and pepper, then return the cooked shrimp to the pan to warm through.
• Toss the sauce and shrimp with cooked fettuccine. Serve immediately and enjoy.

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