Ingredients
Scale
- ½ cup butter
- 1 cup heavy cream
- 1 cup cream cheese
- 2 cloves of garlic (peeled and minced)
- 6 ounces of fettuccine
- 1 cup parmesan cheese (grated)
- 2 dried bird’s eye chilies (crush)
- 1 tsp of thyme
- 1 teaspoon garlic powder
- 6–8 shrimps
- 3 tbsp of parsley (chopped)
- Olive oil
- Salt and black pepper
Instructions
- Heat the butter, heavy cream, cream cheese and fresh garlic in a medium pan on medium heat and simmer for 3 minutes.
- Remove from heat and put aside, while leaving the garlic to infuse for 10 minutes.
- Cook the fettuccine for one minute less than indicated on the package. (The fettuccine will cook for an extra minute in the frying pan later.)
- Meanwhile, reheat the cream and garlic mixture on low heat.
- Add the parmesan cheese once the mixture melts.
- Heat a tablespoon of olive oil in a frying pan on medium heat.
- Add the chilies, thyme and garlic powder and cook for 1 minute.
- Add the shrimp, a pinch of salt and half a teaspoon of ground black pepper and cook for 2-3 minutes.
- Add the parsley and cook for 1 more minute.
- Pour in the parmesan and mix.
- Stir for a minute.
- Add the fettuccine and cook for 1 or 2 minutes while stirring.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Cuisine: US
