Fettuccine with Cream Sauce and Shrimp

Bring the water to a boil, salt it, and cook the shrimp for 5–6 minutes.

Meanwhile, in a pan, fry the flour in butter, then add the cream and chopped parsley. Reduce the sauce by a third.

Transfer the cooked shrimp to a bowl and let cool.

In the same water, add fettuccini and cook according to the package instructions until al dente (usually 6 minutes). Drain in a colander.

Clean the shrimp if necessary. Transfer most of it to a pan with sauce.

Add fettuccine and dried basil to the same pan and heat for a minute. Plate the dish.

Garnish with the remaining shrimp, basil leaves and parsley. Sprinkle with Parmesan if desired.