Hello, I’m Clara. Today, I’m gonna show you how to prepare shrimp creamy fettucini pasta recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Shrimp Creamy Fettucini Pasta Recipe
Shrimp Creamy Fettucini Pasta is one of the most well liked of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Shrimp Creamy Fettucini Pasta is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can cook shrimp creamy fettucini pasta using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Shrimp Creamy Fettucini Pasta:
- Make ready Half package of Fettucinni Pasta
- Prepare 100-150 gr shrimps (I prefer bigger shrimp)
- Prepare 50 ml cooking cream
- Get 20 gr Margarine
- Take 1 large red onions
- Get Parmesan Cheese (as desired)
- Make ready Salt and Black Pepper
- Prepare Parsley for garnish
Steps to make Shrimp Creamy Fettucini Pasta:
- Boil the fettucini for 10 min (or until al dente) add some salt and oil to the water. Strain and put aside a little bit of pasta water
- In other pan, Melt the margarine in the pan, add chopped red onions. After fragrant add shrimp until change color (don’t overcooked the shrimp)
- Add some cooking cream and parmesan cheese. Season with salt and black pepper
- Add the fetucinni to the sauce mixture and also pour in some pasta water (works like magic! 🤤)
- Give another taste and add seasoning. Garnish with some chopped parsley
So that’s going to wrap it up for this exceptional dish shrimp creamy fettucini pasta recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
