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Ingredients
1/2 Pound medium shrimp, peeled & deveined
4 Tablespoons butter, divided
1 Teaspoon garlic, minced
2 Tablespoons fresh parsley, chopped
8 Ounces fettuccine
2 Tablespoons white wine
1/2 Cup whipping cream
1/4 Cup Parmesan cheese
Pinch red pepper flakes, crushed
1/4 Teaspoon salt
1/8 Teaspoon pepper
Instructions
Rinse shrimp well; drain and set aside. In a large skillet, melt 1-tbs. butter over medium heat; add minced garlic; cook one minute. Add parsley and shrimp; cook about 2 minutes, stirring constantly until shrimp is pink. Do not overcook. Transfer shrimp mixture to a bowl; set aside.
Cook Fettuccine as directed on package until tender but firm. Drain and set aside.
Heat remaining 3 tbsps butter in same skillet until melted. Reduce heat to low; add white wine, cream, Parmesan cheese and red pepper flakes. Cook about 2 to 3 minutes or until cheese melts and sauce is smooth. Stir in salt and pepper.
Place well-drained Fettuccine in a warm serving dish. Top with sauce; add shrimp mixture and toss gently to coat thoroughly before serving.