Ingredients
Equipment
Method
- Cook the fettuccine pasta according to package directions until al dente. Drain the pasta, reserving about 1/2 cup of the starchy cooking water. Set the pasta aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the shrimp and cook for 2 to 3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, melt the 6 tablespoons of butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Do not let the garlic brown.
- Whisk in the flour to create a roux. Cook for 1 minute, stirring constantly.
- Gradually whisk in the half and half until the mixture is smooth. Bring the sauce to a gentle simmer, stirring often, until it thickens slightly, about 5 minutes.
- Remove the skillet from the heat. Stir in the grated Parmesan and Asiago cheeses until the sauce is smooth. Mix in the dried parsley, dried basil (if using), salt, and pepper.
- Add the cooked fettuccine and the cooked shrimp back into the sauce. Toss everything to coat evenly. If the sauce seems too thick, add a little of the reserved pasta water until you reach your desired consistency.
- If using the optional topping, melt the 1 tablespoon of butter in a small pan. Add the panko breadcrumbs and garlic powder. Toast over medium heat until golden brown and crunchy. Sprinkle this over the finished pasta.
- Serve immediately with lemon wedges, red pepper flakes, and fresh chopped parsley on the side.
Nutrition
Notes
This recipe uses half and half for a lighter sauce base. For a richer, thicker sauce, substitute heavy cream for the half and half.