My grandma has been making this one-pan recipe for as long as I can remember!

1. Cook the shrimp:
   In a large deep skillet or sauté pan, heat olive oil and butter over medium heat. Add shrimp, season with salt and pepper, and cook 2–3 minutes per side until pink and opaque. Remove and set aside.

2. Sauté garlic:
   In the same pan, add minced garlic and cook for 30 seconds until fragrant.

3. Add liquids and pasta:
   Pour in the chicken broth and heavy cream. Bring to a simmer. Stir in the uncooked fettuccine and reduce heat to medium-low.

4. Simmer until pasta is done:
   Cook for 12–15 minutes, stirring occasionally, until pasta is al dente and sauce has thickened.

5. Finish the sauce:
   Stir in Parmesan cheese and Italian seasoning. Mix until smooth and creamy.

6. Add shrimp back in:
   Return the cooked shrimp to the pan and toss to combine. Cook for another 1–2 minutes to heat through.

7. Serve:
   Garnish with chopped parsley and extra Parmesan, if desired. Serve hot!

🔁 Optional Add-Ins or Swaps:

• Spinach or peas – toss in during the last few minutes for a veggie boost.

• Chicken or scallops – swap the shrimp for a change-up.

• Red pepper flakes – for a spicy kick.

Let me know if you want a printable version or if you’d like to tweak this to be dairy-free or lighter!

*Outback-Steakhouse-Blooming-Onions*

*Ingredients

°1 large white onion

°2 1/2 cups all-purpose flour

°2 tablespoons of paprika

°1 teaspoon cayenne pepper

°1 t garlic powder

°1/2 t oregano

°Salt & pepper to taste

°2 eggs

°1 1/2 c milk

°1 L vegetable oil

°Chipotle, Thousand Island or any other optional dipping sauce

*instructions