LK's Products You'll Need

• Cast Iron Skillet 24 cm

Ingredients:

• Dash of Kosher salt
• 30g Fettuccine
• 3 tbsp. Unsalted butter
• 3 Garlic cloves, sliced thinly
• 1 Red pepper, sliced in strips
• 1 tsp. Paprika
• 2 Cups heavy cream
• 450g Shrimp, peeled and tails removed
• 1 ½ Cups Parmesan, grated
• 1 tbsp. Fresh parsley, chopped

Directions:

1. In a large pot, bring salted water to a boil. Add the pasta and cook according to the package instructions for al dente. Drain and set aside.
2. In LK’s Skillet, melt the butter over medium heat. Gently stir in the garlic, red peppers and paprika and cook, stirring occasionally. Cook until the peppers are thoroughly heated through and the butter is fragrant and vibrant red for about 2 minutes.
3. Add the cream and bring the skillet to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes.
4. Gently add in the shrimp and cook for about 5 minutes or until they are firm and cooked through. Add the cooked pasta, parmesan and a dash of salt. Toss until well coated. Sprinkle with parsley and enjoy!