Prep time: 10-15 minutes

Cook time: 15-20 minutes

Materials:

• 1 lb. large shrimp
• 1 lb. Fettuccine pasta
• 4 garlic cloves minced
• 1/2 cup plus 1 tbsp. unsalted butter
• 2 tbsp. olive oil
• 1 1/2 cups heavy cream
• 2 cups grated Parmesan cheese
• 1 tsp garlic powder
• 2 tsp oregano
• 2 tsp marjoram
• Salt and pepper to taste

Process:

1. Bring a pot of salted water to a boil and cook your fettucine until al dente. Reserve 1/4 cup of cooked pasta water in case the sauce is too thick and you need to thin it out.
2. Coat your shrimp with 1 tbsp. olive oil and season with salt, pepper, 1 tsp oregano, 1 tsp marjoram and 1 tsp garlic powder.
3. In a skillet with high sides add in the remaining 1 tbsp. extra virgin olive oil. Keeping the heat on medium let the oil heat up.
4. Once the oil starts to glisten place the shrimp on the pan and cook 2-3 minutes. Depending on the size of your shrimp, cooking time may vary.
5. Flip the shrimp over and add in 1 tbsp. unsalted butter. Cook for an additional 2-3 minutes. Again depending on the size of your shrimp, cooking time may vary.
6. Once fully cooked through remove and set aside.
7. In the same pan add in the remaining 1/2 cup of unsalted butter. Let the butter melt.
8. Add in the minced garlic and cook until fragrant.
9. Add in the heavy cream and season with salt, pepper, and the remaining oregano and marjoram. Mix well and bring the mixture up to a simmer.
10. Lower the heat to low and add in the Parmesan cheese. Mix well.
11. Add in your cooked pasta and mix well to coat in the sauce. If the sauce is too thick add in some of the cooked pasta water.
12. Add the shrimp back in and mix to incorporate in the sauce. Plate, top with some additional Parmesan cheese and ENJOY!