Creamy Garlic Shrimp Pasta

This Creamy Garlic Shrimp Pasta balances traditional Italian flavors with a modern twist. Featuring succulent shrimp sautéed with shallots and garlic, deglazed with white wine, and enveloped in a rich heavy cream sauce, it's finished with freshly grated Parmesan. Served over wide egg noodles, this dish is comforting and indulgent, perfect for a cozy dinner. It's also a delightful option for pescatarians.

Ingredients:

• 450 g shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 80 ml white wine
• 2 cups heavy cream
• 70 g Parmesan cheese, grated
• 7 oz wide egg noodles
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the wide egg noodles according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped shallot and minced garlic, sautéing until fragrant and translucent.
3. Add the shrimp to the skillet, cooking until they turn pink and are cooked through, about 2-3 minutes per side. Season with salt and pepper.
4. Pour in the white wine, scraping the bottom of the skillet to release any browned bits. Allow to simmer for 2-3 minutes until the wine reduces slightly.
5. Stir in the heavy cream and bring to a gentle simmer. Cook for about 5 minutes until the sauce thickens.
6. Add the grated Parmesan cheese and stir until melted and well combined. Adjust seasoning with salt and pepper as needed.
7. Toss the cooked egg noodles into the sauce until well coated. Serve immediately, garnished with fresh parsley.