Pasta con gambas, ajo y mantequilla de limón

Ingredientes

• 1 lb (454 grams) large shrimp, peeled and deveined
• 8 oz (226 grams) fettuccine pasta
• 4 tablespoons unsalted butter
• 6 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped
• Salt
• Freshly ground black pepper
• Red pepper flakes

Preparación

1. 1

   Prepare fettuccine pasta according to package directions at a rolling boil, ensuring al dente texture. Drain pasta, reserving 1/2 cup of starchy cooking liquid for later use.

2. 2

   Heat a large skillet over medium-high temperature, melting butter until it becomes golden and slightly foamy. Add shrimp, cooking swiftly until they transform into a vibrant pink color, approximately 2-3 minutes per side.

3. 3

   Transfer cooked shrimp to a separate plate, maintaining their warmth and juiciness.

4. 4

   Using the same skillet, introduce minced garlic and sauté until aromatic, releasing its rich fragrance throughout the kitchen.

5. 5

   Deglaze the pan with white wine, carefully scraping accumulated browned bits from the bottom. Allow liquid to reduce by half, concentrating the flavor profile.

6. 6

   Incorporate heavy cream, stirring gently and bringing the mixture to a delicate simmer. Let the sauce thicken and develop complexity for roughly 3 minutes.

7. 7

   Blend in Parmesan cheese until the sauce achieves a silky, uniform consistency. Season with fresh lemon juice, salt, black pepper, and optional red pepper flakes for subtle heat.

8. 8

   Reunite the cooked shrimp and pasta with the creamy sauce, gently tossing to ensure even coating. If sauce appears too thick, introduce reserved pasta water to achieve desired consistency.

9. 9

   Finish the dish by sprinkling freshly chopped parsley, adding a bright, herbaceous note before serving immediately.