Description
This creamy shrimp fettuccine pasta with homemade Alfredo sauce is the ultimate indulgence for seafood lovers. Tender shrimp are paired with fettuccine pasta, all enveloped in a rich, velvety Alfredo sauce made from scratch. Quick and easy, this restaurant-worthy dish is perfect for weeknight dinners or special occasions.
Ingredients
- Fettuccine pasta
- Large shrimp, peeled and deveined
- Olive oil
- Unsalted butter
- Garlic cloves, minced
- Heavy cream
- Grated Parmesan cheese
- Salt and black pepper
- Optional: red pepper flakes, parsley, or lemon zest for garnish
Instructions
- Cook fettuccine pasta in a large pot of salted boiling water until al dente, then drain and set aside.
- In a skillet, heat olive oil over medium heat. Sauté shrimp for 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.
- In the same skillet, melt butter over medium heat. Sauté minced garlic until fragrant.
- Add heavy cream to the skillet and simmer for 2–3 minutes before stirring in grated Parmesan cheese. Stir continuously until the sauce thickens.
- Season with salt and pepper, then toss in the cooked pasta and shrimp, mixing everything together until well coated.
- Serve hot, garnished with parsley, red pepper flakes, or lemon zest if desired.
Notes
- This recipe serves 4 people.
- You can swap fettuccine for linguine or tagliatelle if preferred.
- For a lighter version, substitute half-and-half for heavy cream.
- Add extra vegetables like mushrooms or spinach for a nutrient boost.
- Use grilled chicken instead of shrimp for a variation.
- Details:
