Fettuccine pasta in a creamy sauce with garlic and shrimp

Ingredients:

• 340 g fettuccine pasta
• 3 tablespoons unsalted butter
• 3 cloves garlic, thinly sliced
• 1 can (340g) roasted sweet peppers, patted dry and cut into 1cm thick strips.
• 1 tsp sweet or smoked paprika
• 2 cups heavy cream
• 450 g medium shrimp, peeled, deveined and tailed
• 1.5 tbsp. grated parmesan
• 1 tbsp fresh parsley, chopped

Preparation:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside.
2. Meanwhile, melt the butter in a large skillet over medium heat. Add the garlic, roasted peppers, and paprika and cook, stirring occasionally, until the peppers are heated through and the butter is fragrant and bright red, about 2 minutes. Add the cream and bring to a simmer. Reduce the heat to medium-low and cook at a gentle simmer, stirring occasionally, until the sauce thickens slightly, 3 to 4 minutes.
3. Add the shrimp and cook until firm and pink, about 5 minutes. Add the cooked pasta, Parmesan, and 1 teaspoon of salt and toss to coat evenly. Sprinkle with parsley and serve.
   
   

   Culinary advice

   
   Don't worry if it seems like there's too much sauce. Once you stir in the pasta, the sauce will begin to cling to it and thicken right before your eyes.