Ingredients:

  • 12 ounces fettuccine or spaghetti
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes (optional)
  • 1 cup grated Parmesan cheese
  • 1 pound large shrimp, peeled and deveined
  • 2 large tomatoes, diced
  • 1 small onion, finely chopped
  • 1 jalapeño, seeds removed and diced
  • ¼ cup cilantro, chopped
  • Juice of 1 lime
  • Salt to taste

Instructions:

  1. Bring a large pot of salted water to a boil; cook pasta according to package instructions until al dente. Drain and set aside.
  2. In a skillet, heat olive oil over medium heat; add shrimp and season with salt, black pepper, and red pepper flakes. Cook until shrimp turn pink and opaque, about 3-4 minutes. Remove and set aside.
  3. In the same skillet, melt butter; add minced garlic and sauté until fragrant, about 1 minute.
  4. Pour in heavy cream; bring to a gentle simmer and reduce heat.
  5. Stir in Parmesan cheese until melted and creamy; mix well.
  6. Return shrimp to the sauce; combine well and adjust seasoning.
  7. Toss cooked pasta into the creamy shrimp sauce until fully coated.
  8. While pasta cooks, combine diced tomatoes, onion, jalapeño, cilantro, lime juice, and salt in a mixing bowl to create pico de gallo.
  9. Serve pasta in bowls and top generously with pico de gallo.