Creamy Shrimp Fettuccine

I always think it’s neat when I see people who have a little “Friends”-like gang of people they’ve known forever, and who know them.  A group that no matter what happens in their lives are there for each other.  I was never really a part of a group like that, unless you count my motley group of very cool cousins.

I’ve noticed in cooking there are groups of ingredients that are like groups of old friends.  Always there for each other, complementing each other’s strengths and weaknesses.  In my book, if you take fettuccine, shrimp, cream, basil and lemon, you have the Fab Five of tastiness.  Any of them on their own is pretty good, but together…absolutely fabulous.

Creamy Shrimp Fettuccine

Creamy Shrimp Fettuccine

8 oz. fettuccine
1 tbsp. olive oil
1 pound medium shrimp, peeled & deveined
4 cloves garlic, minced
Pinch of crushed red pepper flakes
1/4 cup shallots, finely chopped
1 cup whipping cream
Juice from 1/2 lemon
1/2 cup chopped fresh basil
Salt & pepper
1/2 cup grated parmesan cheese

Cook fettuccine 8-10 minutes, until just tender.  Meanwhile, heat a skillet over medium heat.  Add shallots, garlic and crushed red pepper.  Cook and stir a minute or so.  Add shrimp and saute until no longer translucent, but don’t overcook.  Turn down heat to medium low and add cream, lemon juice and basil.  Simmer until noodles are done.

Drain pasta and add to pan with shrimp and cream.  Add parmesan cheese and salt & pepper to taste.  Toss well to combine.  Serve with lemon wedges and if you’re feeling healthy, a little salad on the side.

Creamy Shrimp Fettuccine. You need to eat this.

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