Description
A classic Italian dish featuring tender fettuccine tossed in a creamy Alfredo sauce with succulent shrimp. Perfect for a weeknight dinner or special occasion.
Ingredients
Scale
- 1 lb. shrimp (16–20 count), peeled, deveined, tails removed
- 12 ounces fettuccine
- 8 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 ¼ cups freshly shredded Parmesan cheese
- Salt and pepper to taste
- 1 teaspoon chopped fresh parsley (for garnish)
Instructions
- Cook the Fettuccine: Boil pasta in salted water until al dente, drain, and set aside (reserve ½ cup pasta water).
- Prepare the Alfredo Sauce: Melt 6 tablespoons butter in a skillet, add garlic, cook until fragrant, then add cream and simmer for 4-5 minutes.
- Cook the Shrimp: Pat shrimp dry, cook in another skillet with remaining butter until pink and opaque.
- Combine Everything: Stir Parmesan into the cream mixture, season with salt and pepper, then add pasta and shrimp. Toss to coat, garnish with parsley, and serve.
Notes
- Cook pasta al dente to prevent mushiness.
- Reserve pasta water to adjust sauce consistency if needed.
- Avoid overcooking shrimp; they should be light pink and opaque.
- Use freshly shredded Parmesan for best texture and flavor.
- Store leftovers in the refrigerator for up to 3 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian