Creamy Garlic Shrimp Fettuccini Recipe

About this recipe

A delightful pescatarian dinner featuring tender shrimp, creamy garlic sauce, and fettuccini noodles, perfect for a satisfying evening meal.

Ingredients

• 500 g Anmara Artisanal Pasta, Organic Fettuccine, Hard Durum Wheat
• 125 g Mooz Butter Garlic & Herbes
• 100 g Garlic - Single Clove
• 200 g Shrimpop Tandoori Torpedo Shrimp
• 100 g Old Hill Parmesan Cheese
• 250 ml Coco Mama Coconut Milk
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 500 g Dairy Craft Unsalted White Butter

Instructions

1. 1. Cook 6 oz fettuccini noodles according to package directions until al dente. Drain and set aside.
2. 2. Heat 1/4 cup butter in a skillet over medium heat. Add 2 minced garlic cloves and sauté until fragrant, about 1 minute.
3. 3. Add 200 g peeled and deveined shrimp to the skillet. Cook for 3-4 minutes, stirring occasionally, until the shrimp turn pink and are fully cooked.
4. 4. Stir in 1/2 cup coconut milk and 1/8 tsp black pepper. Simmer for 2-3 minutes, allowing the sauce to thicken slightly.
5. 5. Add 1/2 cup grated Parmesan cheese to the skillet and stir until melted and incorporated into the sauce.
6. 6. Toss the cooked fettuccini noodles with the creamy shrimp sauce until evenly coated.
7. 7. Serve the dish warm, garnished with additional Parmesan cheese if desired.