A delightful pasta dish featuring creamy garlic shrimp and a touch of brandy for a sophisticated flavor.
Bring a large pot of water to a boil. Add the spinach fettuccine and cook until al dente, following the package instructions. Drain and set aside.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
Heat olive oil in a large skillet over medium heat. Add the shrimp and sauté until they turn pink, about 2 minutes.
Avoid overcooking the shrimp to keep them tender and juicy.
Add minced garlic to the skillet and cook until fragrant, about 1 minute.
Stir constantly to prevent the garlic from burning.
Pour in the brandy and let it simmer for 2 minutes to reduce slightly.
Scrape the bottom of the skillet to incorporate all the flavors.
Stir in the heavy cream, salt, and white pepper. Let the sauce simmer gently for 3 minutes.
Adjust the seasoning to taste at this stage.
Add the cooked fettuccine to the skillet and toss to coat evenly with the sauce.
Use tongs to mix the pasta thoroughly with the sauce.
Sprinkle grated Parmesan cheese over the pasta and toss well. Serve immediately.
Serve with extra Parmesan on the side for those who love cheese.
