Description
This delicious Fettuccine Alfredo with Shrimp combines tender pasta with succulent shrimp in a rich, creamy Parmesan sauce. Perfect for a comforting yet elegant meal, it’s quick to prepare and sure to impress with its blend of flavors and textures.
Ingredients
Scale
Fettuccine and Shrimp
- 12 ounces fettuccine pasta
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
Sauce
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package directions until al dente. Drain the pasta and set aside.
- Cook the Shrimp: Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the shrimp and cook for 2–3 minutes on each side until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside on a plate.
- Prepare the Sauce: In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and bring the mixture to a gentle simmer.
- Thicken and Flavor: Stir in the grated Parmesan cheese, salt, black pepper, and optional crushed red pepper flakes. Continue stirring until the sauce thickens and achieves a smooth consistency.
- Combine Pasta and Sauce: Add the cooked fettuccine to the skillet with the Alfredo sauce. Toss the pasta gently to coat thoroughly in the creamy sauce.
- Finish with Shrimp: Return the cooked shrimp to the skillet with the pasta and sauce. Stir everything together and heat through for a minute or two.
- Serve and Garnish: Remove from heat and sprinkle chopped fresh parsley over the top. Serve immediately, pairing with garlic bread or a crisp green salad for a complete meal.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Remove shrimp from the pan as soon as they turn pink to prevent overcooking.
- Serve immediately to enjoy the sauce at its creamiest consistency.
- Pair with garlic bread or a green salad for a balanced meal.
