This creamy shrimp fettuccine pasta is a luxurious dish that’s easy to make yet feels restaurant-worthy. The rich, velvety Alfredo sauce, made from scratch, envelops the tender fettuccine and perfectly cooked shrimp.
Ingredients:
- Fettuccine Pasta: 12 oz
- Shrimp: 1 lb, peeled and deveined
- Butter: 4 tbsp (divided)
- Garlic: 4 cloves, minced
- Heavy Cream: 1 ½ cups
- Parmesan Cheese: 1 cup, freshly grated
- Salt: To taste
- Black Pepper: To taste
- Parsley: Fresh, chopped (for garnish)
- Lemon Juice: 1 tbsp (optional)
- Olive Oil: 1 tbsp
Instructions:
- Cook the Fettuccine: Boil fettuccine in salted water according to package instructions until al dente. Drain and set aside.
- Sauté the Shrimp: In a large skillet, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat. Add shrimp and cook for 2-3 minutes on each side until pink and cooked through. Remove the shrimp and set aside.
- Prepare Alfredo Sauce:
- In the same skillet, melt the remaining 2 tablespoons of butter.
- Add minced garlic and sauté until fragrant (about 1 minute).
- Slowly add the heavy cream, stirring continuously. Bring the mixture to a gentle simmer.
- Stir in the freshly grated Parmesan cheese and continue stirring until the sauce thickens.
- Season with salt and pepper to taste. For a fresh kick, add a squeeze of lemon juice if desired.
- Combine: Add the cooked fettuccine and shrimp back into the skillet. Toss everything together, ensuring the pasta and shrimp are coated with the Alfredo sauce.
- Serve: Garnish with fresh parsley and additional Parmesan cheese, if desired. Serve hot.
