Serves 4 to 5

Ingredients:

• Water, 1.5 litres
• Salt, 3 teaspoons 
• Olive Oil, 1 teaspoon
• Fettuccine Pasta, 340 grams
• Raw Shrimps, 250 grams (peeled and deveined)
• Unsalted Butter, 3 tablespoons
• Cooking Cream, 235ml
• Parmesan Cheese, 40 grams
• Minced Garlic, 2 teaspoons
• Parsley Flakes, to garnish 

Preparations:

1. Marinate the shrimps with 1 teaspoon of salt. Set aside for later use. 

Instructions: 

1. In a 3.0L Shuttle Chef® inner pot, add 1.5L of water and bring to a boil. Once boiling, add 1 teaspoon of salt, olive oil, fettuccine pasta and bring to boil again.
2. When boiling, stir well. Close the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside for 16 minutes for vacuum insulation cooking.
3. After 16 minutes, set aside a bowl of pasta water, and strain pasta with a colander.  
4. In a 30cm Thermos® KFH-030D Ultra-Deep Non-Stick Frying Pan, heat 1 tablespoon of butter over low-medium heat for about 2 to 3 minutes.
5. Pan-sear the marinated shrimps until pink and golden crusts are formed on the surface. Remove cooked shrimps and set them aside.
     
6. In the same Non-Stick Frying Pan, add 2 tablespoons of butter, heavy cream, parmesan cheese and minced garlic. Mix well and bring it to a light simmer over low-medium heat.
   
7. Add in the cooked pasta and mix until well combined.
   
8. Add in the cooked shrimps and lightly toss.
   
9. Before serving, garnish with parsley flakes. Enjoy!

Notes:

• The recipe is improvised from an original recipe, courtesy of momsdish.com. 
• This recipe is based on using the Thermos® TCRA-3000 Shuttle Chef® and KFH-030D Ultra-Deep Non-Stick Frying Pan. You may adjust the ingredients quantities based on the size of the Frying Pan.