Ingredients:
1 bundle fettuccine
1/2 kg crude and peeled shrimp
1 tablespoon olive oil
1/2 onion finely chopped
1 pulverized garlic clove
1/3 container white wine
2 glasses whipped cream
1/3 glass ground Parmesan cheese
1 teaspoon salt
1 teaspoon pepper
1 tablespoon finely chopped parsley
Preparation:
1. Put the pasta in a pot of bubbling water with a tablespoon of salt and cook agreeing to bundle informational. Deplete and save. (Don’t flush or pour cold water).
2. Whereas pasta is cooking:
Season shrimp with 1/2 teaspoon salt, 1/4 teaspoon pepper. Put a skillet over medium-high warm with a teaspoon of oil. Once the oil is hot, include the shrimp and cook them for 2 minutes per side as it were until they are cooked, that’s , to the point that they now not see straightforward. Reserve on a isolated plate to anticipate overcooking.
3. Within the same skillet include 2 tablespoons of butter and the chopped onion. Season for 3 to 5 minutes, blending frequently.4. Include the minced garlic and let it cook for another diminutive. Include the wine and let it bubble until around 25% of the fluid remains.
5. Include the 2 glasses of overwhelming cream and bring to a stew. Include the Parmesan cheese and blend until smooth and velvety. Let it stew a small longer but don’t let it bubble so that the cheese does not isolated from the cream. Season with salt and pepper.
6. Presently include the pasta and shrimp, blending until the pasta is completely secured with the sauce. When serving, embellish with the chopped parsley and you’ll be able include a small more Parmesan