Shrimp Fettucine Alfredo
This creamy shrimp fettucine alfredo combines tender shrimp with a rich parmesan sauce and perfectly cooked pasta, creating a satisfying and indulgent Italian-inspired dish.
Equipment
- 1 skillet for cooking shrimp and sauce
- 1 pot for cooking fettuccine
Ingredients
- 12 oz fettuccine pasta
- 1 lb shrimp peeled and deveined
- 2 tbsp unsalted butter
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 garlic cloves minced
- Chopped parsley for garnish
Instructions
- Cook fettuccine according to package instructions; drain and reserve some pasta water.
- Melt butter in a skillet and sauté minced garlic until fragrant.
- Add shrimp to the skillet and cook until opaque and cooked through; remove shrimp and set aside.
- Stir heavy cream and grated Parmesan into the skillet and simmer until the sauce thickens.
- Add reserved pasta water if needed to loosen sauce.
- Toss the cooked fettuccine and shrimp into the sauce to coat evenly.
- Serve immediately garnished with chopped parsley.
Notes
- Use fresh shrimp for best flavor.
- Add a splash of white wine for extra depth.
- Store leftovers in airtight container refrigerated for up to 2 days.