Description
Delicious and creamy Fettuccine Alfredo with succulent shrimp, cooked to perfection in a rich Parmesan cream sauce. This classic Italian-American dish features tender fettuccine pasta tossed with garlic-infused buttery sauce and plump shrimp, garnished with fresh parsley for a perfect meal.
Ingredients
Scale
Pasta
- 12 ounces fettuccine pasta
Shrimp & Protein
- 1 pound large shrimp, peeled and deveined
Sauce
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 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 pasta: Cook the fettuccine according to package directions until al dente. Drain and set aside.
- Cook shrimp: In a large skillet over medium heat, warm the olive oil and 2 tablespoons of butter. Add the shrimp and cook for 2–3 minutes per side, or until pink and cooked through. Transfer shrimp to a plate and set aside.
- Prepare sauce: In the same skillet, melt the remaining 2 tablespoons butter and sauté the garlic until fragrant, about 1 minute.
- Add cream and cheese: Stir in the heavy cream and bring to a gentle simmer. Add the Parmesan cheese, salt, black pepper, and red pepper flakes if using. Stir until the sauce thickens and is smooth.
- Toss pasta in sauce: Add the cooked fettuccine to the skillet and toss to coat in the sauce thoroughly.
- Combine shrimp and pasta: Return the cooked shrimp to the skillet and stir until heated through.
- Garnish and serve: Garnish the dish with fresh parsley before serving immediately for the best taste and texture.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- To prevent overcooking, remove shrimp from heat as soon as they turn pink.
- Serve immediately with garlic bread or a fresh green salad.
