Quick Seafood Pasta with Shrimp in Pink Cream Sauce

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 cup white wine
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 8 ounces fettuccine, cooked al dente

Directions

1. In a large bowl, combine the shrimp, garlic powder, onion powder, salt, and black pepper. Toss to coat.
2. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook until pink and cooked through, about 2 minutes per side. Remove from the skillet and set aside.
3. Add the garlic to the skillet and cook until fragrant, about 1 minute. Add the wine and chicken broth and bring to a boil. Reduce the heat to low and simmer for 5 minutes.
4. Add the heavy cream, red pepper flakes, Italian seasoning, oregano, basil, and parsley and simmer for 5 minutes. Stir in the Parmesan cheese and simmer for another 5 minutes.
5. Stir in the cooked shrimp and parsley and simmer for 2 minutes. Serve over cooked fettuccine.

Interesting Facts

• This quick seafood pasta is a great way to use up any leftover shrimp you may have in your fridge.
• The combination of white wine and heavy cream creates a light and creamy sauce that pairs perfectly with shrimp and pasta.
• This dish is a great option for a busy weeknight dinner as it only takes 15 minutes to make.