Description
Fettuccine Alfredo with Shrimp is a rich and creamy pasta dish made with tender shrimp, buttery Alfredo sauce, and perfectly cooked fettuccine. It’s a comforting and elegant meal ready in under 30 minutes.
Ingredients
- 12 oz fettuccine pasta
- 1 lb raw shrimp, peeled and deveined
- 2 tbsp olive oil or butter
- 3 cloves garlic, minced
- Salt to taste
- Black pepper to taste
- 1/2 tsp paprika or red pepper flakes (optional)
- 2 tbsp chopped fresh parsley (for garnish)
- 4 tbsp unsalted butter
- 1 1/4 cups heavy cream
- 3 cloves garlic, minced or grated
- 1 cup freshly grated parmesan cheese
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine until al dente. Reserve ½ cup pasta water and drain.
- Heat olive oil or butter in a skillet over medium-high heat. Season shrimp with salt, pepper, and paprika or red pepper flakes.
- Sauté shrimp for 2–3 minutes per side until pink and cooked through. Remove and set aside.
- In the same pan, melt butter and add garlic. Cook until fragrant, about 1 minute.
- Pour in heavy cream and bring to a gentle simmer. Stir in parmesan cheese and whisk until smooth and thickened.
- Add cooked fettuccine to the sauce and toss to coat. Add reserved pasta water as needed to adjust consistency.
- Return shrimp to the pan and toss everything together. Adjust seasoning with salt and pepper.
- Garnish with chopped parsley and serve hot with extra parmesan if desired.
Notes
- Use freshly grated parmesan for the smoothest sauce.
- Do not boil the cream to avoid separation.
- Add a splash of lemon juice for brightness.
- Customize with spinach, sun-dried tomatoes, or different proteins.
- Use fresh fettuccine for a more luxurious texture.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 2g
- Sodium: 780mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 195mg
