Creamy Shrimp Fettuccine Alfredo
A decadent and easy-to-make Creamy Shrimp Fettuccine Alfredo recipe, perfect for a weeknight dinner. This dish combines tender shrimp with creamy Alfredo sauce and perfectly cooked fettuccine.
Equipment
- Large pot
- Large skillet
- Colander
Ingredients
Main Ingredients
- 1 pound Fettuccine pasta
- 1 pound Shrimp peeled and deveined
- 1 cup Heavy cream
- 1/2 cup Parmesan cheese grated
- 4 tablespoons Butter
- 3 cloves Garlic minced
- 1/4 teaspoon Salt
- 1/4 teaspoon Black pepper
- 2 tablespoons Fresh parsley chopped, for garnish (optional)
Instructions
Instructions
- Cook fettuccine according to package directions in a large pot of boiling salted water until al dente. Reserve about 1/2 cup of pasta water before draining.
- While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
- Add shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp and set aside.
- Pour in heavy cream and bring to a simmer. Reduce heat to low, stir in Parmesan cheese until melted and smooth. Season with salt and pepper.
- Add cooked fettuccine to the skillet with the Alfredo sauce. Toss to coat. Add reserved pasta water if sauce is too thick.
- Stir in cooked shrimp. Serve immediately, garnished with fresh parsley (optional).
Notes
For a richer flavor, use freshly grated Parmesan cheese. You can also add a pinch of red pepper flakes for a little heat. Leftovers can be stored in the refrigerator for up to 3 days.