Description
Creamy shrimp fettuccine pasta with homemade alfredo sauce
Ingredients
Scale
- 8 oz (225 g) fettuccine pasta
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1/4 cup (60 g) butter
- 1 cup (240 ml) heavy cream
- 1 clove garlic, minced
- 1 1/2 cups (150 g) freshly grated Parmesan cheese
- 1/4 cup (15 g) chopped parsley
Instructions
- Cook fettuccine according to package directions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Season shrimp with salt and pepper. Cook shrimp 2-3 minutes per side until pink and opaque. Remove and set aside.
- In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Stir in heavy cream and bring to a simmer. Reduce heat to low and gradually add Parmesan cheese, stirring until creamy and fully melted.
- Return the cooked shrimp to the skillet. Add the cooked fettuccine and toss well to coat everything in the Alfredo sauce. Cook 2-3 more minutes until heated through.
- Garnish with chopped parsley and serve immediately.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 25 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 150 mg
Keywords: creamy shrimp fettuccine pasta, homemade alfredo sauce