A delightful pasta dish featuring shrimp in a creamy, spicy garlic sauce.
Cook the fettuccine in a pot of salted boiling water until al dente, then drain.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
In a large skillet, melt the butter over medium heat and sauté the garlic until fragrant.
Avoid browning the garlic to prevent a bitter taste.
Add the shrimp to the skillet and cook until they turn pink.
Do not overcook the shrimp to keep them tender.
Stir in the parsley, mushrooms, green onion, and cayenne pepper, and cook for a minute.
Ensure even mixing for a balanced flavor.
Sprinkle the flour over the mixture, stir well, and pour in the white wine. Simmer briefly.
Cook off the alcohol in the wine for a smoother taste.
Pour in the heavy cream and heat through, stirring occasionally.
Do not let the cream boil to maintain its texture.
Combine the cooked pasta with the sauce and half of the Parmesan cheese, mixing gently.
Use tongs to mix the pasta evenly with the sauce.
Adjust the sauce consistency with reserved pasta water if needed. Season with salt to taste.
Add pasta water gradually to avoid over-thinning the sauce.
Serve the pasta garnished with the remaining Parmesan cheese and extra parsley.
Serve immediately for the best flavor and texture.
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