Description
A creamy and delightful shrimp alfredo pasta recipe.
Ingredients
Scale
- 1 pound fettuccine pasta
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Cook fettuccine pasta according to package directions. Drain and set aside.
- While pasta is cooking, melt butter in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from skillet and set aside.
- Pour heavy cream into the skillet and bring to a simmer. Cook for 2-3 minutes, stirring occasionally, until slightly thickened.
- Stir in grated Parmesan cheese, salt, and pepper until cheese is melted and sauce is smooth.
- Return cooked shrimp to the skillet and toss to coat with the sauce.
- Add drained fettuccine pasta to the skillet and toss to combine with the shrimp and sauce.
- Serve immediately, garnished with fresh parsley.
Notes
- For a richer sauce, you can add a splash of white wine to the skillet after cooking the garlic.
- Adjust salt and pepper to your taste.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 5g
- Sodium: 600mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 200mg
Keywords: shrimp alfredo, pasta, creamy, fettuccine, seafood, Italian, dinner, easy recipe