Garlic Butter White Wine Shrimp Fettuccine

I'm a girl that can't resist a cream sauce. And when a cream sauce coats shrimp and pasta? I'm all in. And this recipe (courtesy of Pinch of Yum) does not disappoint.

To get things started, I made a batch of homemade fettuccine. 

Yes, the recipe calls for linguine, but I don't have an attachment for that on the pasta maker. I also thought the slightly broad profile of the fettuccine noodles would provide more real estate for the cream sauce. See? Always thinking.

With the pasta done, I heated some butter in a pan, added some minced garlic and gave it a saute for about a minute. Some homemade chicken stock was added, along with some water. The pasta was added and everything was brought to a boil.

I lowered the heat and let the pasta simmer until almost all of the liquid was absorbed.

In another pan, I melted some butter and added the shrimp.

Wine was added to the shrimp, along with some garlic and sage. This is where I deviated from the recipe. Instead of covering the shrimp and letting continue to cook, I added it right into the pasta. My concern was that if I let the shrimp keep cooking, they would be overdone by the time it came to bring all of the ingredients together.

Anyway, with the shrimp now introduced to the pasta, I added cream, Parmesan, a quick squeeze of lime juice, plus some salt and pepper. 

Is this dish low in calories? Not by a long shot. Is it rich, slightly decadent, and unbelievably delicious? Absolutely. Indulge yourself. I promise you won't regret it.