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creamy shrimp fettuccine pasta with alfredo sauce

Creamy Shrimp Fettuccine Alfredo

A classic creamy Alfredo sauce tossed with fettuccine pasta and succulent shrimp. A quick and easy weeknight dinner that's sure to impress.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Pasta
Cuisine: American, Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Fettuccine pasta
  • 1 pound Large shrimp, peeled and deveined
  • 1 cup Heavy cream
  • 1/2 cup Grated Parmesan cheese
  • 4 tablespoons Butter
  • 3 cloves Garlic, minced
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 2 tablespoons Chopped fresh parsley Optional, for garnish

Equipment

  • Large pot
  • Large skillet
  • Colander

Method
 

Instructions
  1. Cook fettuccine according to package directions in a large pot of boiling salted water until al dente. Reserve about 1/2 cup of pasta water before draining.
  2. While pasta cooks, melt 2 tablespoons of butter in a large skillet over medium heat. Add shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp and set aside.
  3. In the same skillet, melt remaining butter. Add minced garlic and cook for 30 seconds, until fragrant.
  4. Stir in heavy cream, Parmesan cheese, salt, and pepper. Bring to a simmer and cook for 2-3 minutes, or until sauce thickens slightly.
  5. Add cooked fettuccine to the skillet. Toss to coat evenly. Add reserved pasta water if sauce is too thick.
  6. Stir in cooked shrimp. Toss gently to combine.
  7. Serve immediately, garnished with fresh parsley (optional).

Notes

For a richer flavor, use freshly grated Parmesan cheese. You can also add a pinch of red pepper flakes for a touch of heat. Leftovers can be stored in the refrigerator for up to 3 days.