| 250 g | shrimp |
| 3 cloves | garlic |
| 100 g | Parmesan cheese |
| 300 g | tagliatelle |
| 3 tbsp | olive oil |
| 3 tbsp | unsalted butter |
| 100 ml | heavy cream |
| pepper | |
| salt | |
| parsley (for serving) |
Peel and mince garlic and finely grate Parmesan cheese. Shell and devein shrimp, then pat dry with paper towels if necessary.
Set a large frying pan over high heat. Add half of the olive oil. Add shrimp to the pan, season with salt and pepper, and cook for approx. 1 min. per side (or until shrimp turned completely pink and have curled up). Remove shrimp from the pan and set aside. Lower the heat to medium and add remaining olive oil and butter to the same frying pan. Add garlic and fry for approx. 2 min. Add heavy cream and stir until fully combined. Add a handful of Parmesan cheese, stir well, and add another handful. Repeat until all the cheese is mixed into the sauce. When you have a smooth sauce, add the shrimp and lower the heat, then season liberally with pepper.
Cook tagliatelle for approx. 6 min., or until al dente, in a large pot of boiling, salted water.
Transfer tagliatelle along with some pasta water to the large frying pan and mix everything until fully combined and creamy, adding more pasta water as needed. Garnish with chopped parsley, serve, and enjoy!
