Creamy Shrimp Fettuccine Pasta
A delightful dish featuring creamy, flavorful fettuccine pasta topped with succulent shrimp and homemade Alfredo sauce.
Ingredients
Main Ingredients
- 12 ounces Fettuccine Pasta dried
- 1 pound Shrimp large, peeled and deveined
- 1 cup Heavy Cream
- 4 tablespoons Butter
- 3 cloves Garlic minced
- 1 cup Parmesan Cheese freshly grated
- to taste Salt
- to taste Black Pepper
- for garnish Parsley chopped
Instructions
Cooking the Pasta
- Start by boiling a large pot of salted water. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside, saving a cup of the pasta water.
Preparing the Shrimp
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the shrimp, seasoning with salt and black pepper. Cook for about 2-3 minutes per side or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
Making the Alfredo Sauce
- In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Sauté for a minute until fragrant, then pour in the heavy cream. Let it simmer for about 5 minutes, allowing the sauce to thicken a bit.
- Gradually whisk in the grated Parmesan cheese until smooth. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.
Combining Everything
- Add the cooked fettuccine and shrimp back to the skillet, tossing everything until well coated in the creamy Alfredo sauce. Taste and adjust seasoning as needed.
Garnishing and Serving
- Transfer your creamy shrimp fettuccine to a serving dish, garnish with chopped parsley, and maybe a little extra grated Parmesan. Enjoy!
Notes
For the best flavor, use fresh shrimp and real Parmesan cheese. Adjust the sauce as per preference for creaminess, and avoid overcooking the shrimp to prevent rubberiness. Add vegetables like spinach or sun-dried tomatoes for additional flavor.