Description
Indulge in the creamy decadence of Shrimp Fettuccine Alfredo, a classic Italian-American dish that combines tender shrimp with a rich, Parmesan-laden sauce over a bed of perfectly cooked fettuccine.
Ingredients
Fettuccine Pasta:
12 ounces fettuccine pasta
Large Shrimp:
1 pound large shrimp (peeled and deveined)
Butter:
2 tablespoons unsalted butter (divided)
Olive Oil:
1 tablespoon olive oil
Garlic Cloves:
4 garlic cloves (minced)
Heavy Cream:
1 1/2 cups heavy cream
Parmesan Cheese:
1 cup grated Parmesan cheese
Salt:
1/2 teaspoon salt
Black Pepper:
1/4 teaspoon black pepper
Red Pepper Flakes (optional):
1/4 teaspoon crushed red pepper flakes
Parsley (for garnish):
2 tablespoons chopped fresh parsley
Instructions
- Cook the Fettuccine: Cook the fettuccine according to package directions until al dente. Drain and set aside.
- Cook Shrimp: In a large skillet, heat 1 tablespoon of butter and olive oil over medium-high heat. Cook shrimp for 1–2 minutes per side until pink and opaque. Remove from pan and set aside.
- Prepare the Sauce: In the same skillet, melt the remaining butter over medium heat. Add minced garlic and cook until fragrant. Pour in the heavy cream, bring to a simmer, then reduce heat. Whisk in Parmesan, salt, pepper, and red pepper flakes until smooth and slightly thickened.
- Combine and Garnish: Add cooked pasta and shrimp to the skillet, tossing to coat in the sauce. Garnish with parsley before serving.
Notes
- Use freshly grated Parmesan for the smoothest sauce.
- For extra richness, consider adding a splash of white wine before the cream.
- You can substitute chicken or scallops for the shrimp if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 680
- Sugar: 2g
- Sodium: 720mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 235mg
