I always prefer thick and creamy sauces when eating pasta. I hate dry pasta and runny sauces, simply not worth the calories. This dish contains garlic chips that I finely chopped and when you bite into them they’re crunchy and garlicky. So good! This recipe also contains cream, mushrooms, asparagus, cheese, white wine, shrimp, and butter. How can you go wrong? It’s rich, delicious, and won’t disappoint.
- 1 lb shrimp
- 1/2 lb fettuccine
- 2 tsp lemon juice
- 1 tbsp butter
- 3/4 cup asparagus
- 3/4 cup mushrooms
- 1/8 tsp red chili flakes optional
- 1/4 cup white wine
- 2 tsp fresh dill
- 3 cloves garlic sliced
- 1 cup heavy cream
- 1/2 cup parmesan cheese
- salt and pepper to taste
Drizzle a skillet with some olive oil and some butter.
Once it warms up add the shrimp, season with salt and pepper and cook on each side for about 40 seconds.
Remove the shrimp from the skillet and set aside.
Add the asparagus and mushrooms to the skillet, season with salt, pepper, chili flakes and fresh dill. Cook for about 4 minutes then add some white wine and let it reduce by half.
Add the garlic slices and sauté for about about 40 seconds.
Add the heavy cream and parmesan cheese and let it simmer for about 10 minutes or until thickened. Once it's thickened to your liking, season with salt and pepper and add in the cooked shrimp.
Once the shrimp have warmed up again, Add in your cooked fettuccine and Enjoy!