Fettuccine with Shrimp in Cream Sauce

A taste of sunny Italy that won't leave pasta lovers indifferent! I adore pasta — and combined with cream and shrimp, it's simply divine!

Recipe author

Servings:

Fettuccine

120

Shrimp

300

Broth

1.25

Cream

0.5

Wheat flour

Olive oil

Butter

Pepper

Salt

Dried spices

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 39 % 11 g

Fats 25 % 7 g

Carbohydrates 36 % 10 g

164 kcal

GI: 80 / 0 / 20

Cooking method

Cooking time: 30 min

Step 1:

Boil the water and cook the pasta until tender. Peel the shrimp, season them with salt and pepper, and toss to coat.
Step 2:

Now dredge the shrimp thoroughly in flour.
Step 3:

Next, melt the olive oil and butter in a skillet, lay in a layer of shrimp, and fry them over high heat until golden.
Step 4:

This takes about 3 minutes per side.
Step 5:

Now transfer the shrimp to a plate.
Step 6:

Pour the broth into the same skillet and let it boil for about 5 minutes — you want the little browned bits of shrimp stuck to the bottom to loosen. You can help them along with a spatula.
Step 7:

Stirring, add the cream to the broth. The cream should thicken into the broth — that takes about 5 minutes.
Step 8:

Then add seasonings to taste.
Step 9:

Add the pasta and shrimp to the sauce. Our dish is ready!