Description
A rich and creamy shrimp alfredo pasta made with tender shrimp, fettuccine, and a velvety parmesan cream sauce, perfect for a comforting and elegant meal.
Ingredients
Scale
- 12 ounces fettuccine pasta
- 1 pound raw shrimp, peeled and deveined
- 1 cup heavy cream
- 1 cup parmesan cheese, freshly grated
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil.
- Cook the fettuccine pasta until al dente, then drain and set aside.
- In a wide skillet, melt the butter over medium heat and sauté the garlic until fragrant.
- Add the shrimp and cook until pink and opaque.
- Pour in the heavy cream and stir gently.
- Add the parmesan cheese gradually, stirring until the sauce becomes smooth and thick.
- Add the cooked pasta and toss to coat evenly.
- Season with salt and black pepper.
- Sprinkle fresh parsley on top.
- Serve warm and enjoy.
Notes
- Use freshly grated parmesan for the smoothest sauce.
- Avoid overcooking shrimp to keep them tender.
- Add a splash of pasta water if the sauce becomes too thick.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 3g
- Sodium: 480mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 210mg
Keywords: shrimp alfredo pasta, creamy pasta, seafood pasta, easy dinner, homemade alfredo