Description
This shrimp fettuccine alfredo combines tender fettuccine, a smooth Parmesan cream sauce, and juicy garlic butter shrimp. It is rich, comforting, and ready in about 30 minutes, making it a great choice for weeknight dinners or special occasions.
Ingredients
10 ounces fettuccine pasta
5 tablespoons butter, divided
1 cup heavy cream
3/4 cup freshly grated Parmesan cheese
Salt, to taste
Black pepper, to taste
1 pound large shrimp, peeled and deveined
1 teaspoon minced garlic
2 tablespoons fresh parsley, chopped
Instructions
1. Cook the fettuccine in a large pot of salted boiling water according to the package directions until al dente.
2. Melt 4 tablespoons of butter in a saucepan over medium-low heat.
3. Pour in the heavy cream and cook gently for 4 to 5 minutes until it begins to thicken slightly. Do not boil.
4. Whisk in the freshly grated Parmesan cheese until completely melted and smooth.
5. Season the Alfredo sauce with salt and black pepper to taste.
6. Melt the remaining 1 tablespoon of butter in a large skillet over medium-high heat.
7. Add the shrimp, season lightly with salt and pepper, and cook for 3 to 4 minutes until pink and opaque.
8. Stir in the minced garlic and cook for another 30 seconds.
9. Drain the fettuccine and toss it thoroughly with the Alfredo sauce.
10. Arrange the cooked shrimp over the pasta, sprinkle with chopped parsley, and serve immediately.
Notes
Use freshly grated Parmesan cheese for the smoothest sauce because pre-shredded cheese may contain anti-caking agents.
Large or extra-large shrimp work best. Shrimp sized 26 to 30 or 31 to 35 per pound are ideal.
Keep the heat gentle while making the Alfredo sauce and do not allow the cream to boil.
Cook the shrimp only until pink and opaque so they stay tender.
Reserve a little pasta water if you need to loosen the sauce before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently with a splash of cream or milk to help restore the sauce.
Freezing is not recommended because cream-based sauces can separate after thawing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 689
- Sugar: 1 g
- Sodium: 743 mg
- Fat: 35 g
- Saturated Fat: 26 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 41 g
- Cholesterol: 477 mg