Description
Indulge in this rich and creamy shrimp fettuccine Alfredo, featuring tender shrimp intertwined with luscious sauce over perfectly cooked pasta.
Ingredients
Scale
For the Pasta:
- 8 oz fettuccine pasta
For the Sauce:
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- Salt and pepper to taste
For the Shrimp:
- 12 oz raw large shrimp, peeled and deveined
Instructions
For the Pasta:
- 1. Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
For the Sauce:
- 2. In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for about one minute until fragrant.
- 3. Add raw shrimp to the skillet. Cook for 3 to 4 minutes until pink and opaque. Season lightly with salt and pepper.
- 4. Pour in heavy cream, stirring gently while bringing it to a simmer. Gradually whisk in Parmesan cheese until melted and smooth. If sauce is too thick, add reserved pasta water to reach desired consistency.
- Combining:
- 5. Add drained fettuccine directly into the skillet with the sauce. Toss to coat each strand evenly.
- 6. Plate generous portions and garnish with additional Parmesan and cracked black pepper if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 540
- Sugar: 1g
- Sodium: 680mg
- Fat: 33g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 220mg