Description
A creamy and indulgent pasta dish featuring tender shrimp and fettuccine tossed in a rich Alfredo sauce made with butter, cream, and Parmesan. Quick to prepare yet elegant enough for special occasions.
Ingredients
12 oz fettuccine pasta
1 lb shrimp, peeled and deveined
2 tablespoons olive oil
4 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 cup unsalted butter
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (optional, for serving)
Instructions
- Cook the fettuccine pasta according to package instructions, drain, and set aside.
- Heat olive oil in a large skillet over medium heat.
- Season shrimp with salt and pepper, then cook for 2–3 minutes per side until pink and opaque. Remove from skillet and set aside.
- In the same skillet, melt butter over medium heat. Add garlic and cook for 1–2 minutes until fragrant.
- Pour in heavy cream, bring to a simmer, and cook for 3–4 minutes until slightly thickened.
- Reduce heat, stir in Parmesan cheese, and mix until smooth and creamy.
- Return shrimp to the skillet, add pasta, and toss until evenly coated.
- Garnish with parsley and serve with lemon wedges if desired.
Notes
Add red pepper flakes for a spicy twist.
Use half-and-half instead of heavy cream for a lighter version.
Include sautéed mushrooms or spinach for added flavor and texture.
Substitute linguine or spaghetti if fettuccine is unavailable.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of cream or milk.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 560 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 220 mg
