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Description
A quick and easy recipe for creamy shrimp alfredo pasta, perfect for a weeknight dinner. This dish is ready in 30 minutes.
Ingredients
Scale
- 12 ounces fettuccine pasta
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Cook fettuccine according to package directions. Drain, reserving about 1 cup of pasta water.
- While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Add shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp from skillet and set aside.
- Pour heavy cream into the skillet and bring to a simmer. Cook for 2-3 minutes, stirring occasionally, until slightly thickened.
- Stir in grated Parmesan cheese, salt, and pepper. Cook until cheese is melted and sauce is smooth.
- Add cooked fettuccine and cooked shrimp to the skillet. Toss to coat evenly with the sauce. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
- Serve immediately, garnished with fresh parsley.
Notes
- For a spicier kick, add a pinch of red pepper flakes with the garlic.
- You can substitute other pasta shapes like linguine or spaghetti.
- Ensure your shrimp are fully thawed before cooking for even cooking.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 200mg