Speedy Creamy Shrimp Alfredo Delight
A quick and mouthwatering dish that combines succulent shrimp and perfectly cooked fettuccine pasta with a rich and creamy Alfredo sauce.
Ingredients
For the pasta
- 8 oz fettuccine pasta This classic pasta choice pairs beautifully with the rich sauce.
For the shrimp and sauce
- 1 lb large shrimp (peeled and deveined) Tender and juicy, shrimp offer a sweet flavor.
- 2 cloves garlic (minced) Aromatic and flavorful garlic adds a wonderful fragrance.
- 2 tbsp unsalted butter Adds depth to the creamy sauce.
- 1 cup heavy cream Creates a luxuriously smooth and creamy texture.
- 1 cup Parmesan cheese (grated) Nutty and salty, enriches the sauce.
- 0.25 tsp black pepper Adds subtle warmth.
- 1 tbsp fresh parsley (chopped) Adds a pop of color and freshness.
- 1 tbsp olive oil Used for sautéing.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente, stirring occasionally.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds or until fragrant.
- Stir in the shrimp and cook for 3-4 minutes, turning once, until they are pink and opaque. Remove shrimp from the skillet and set aside.
Cooking the sauce
- In the same skillet, melt the butter over low heat. Pour in the heavy cream, stirring to combine, and heat without boiling.
- Gradually add the grated Parmesan cheese while stirring to create a smooth sauce. Season with black pepper to taste.
- Drain the fettuccine and add it to the skillet with the sauce. Toss to coat the pasta evenly.
- Return the cooked shrimp to the skillet, gently folding them into the pasta and sauce. Heat through for a minute.
- Serve immediately, garnished with chopped fresh parsley.
Notes
Tips for success: Ensure shrimp are thawed; don’t overcook the pasta; keep ingredients ready; reserve pasta water to adjust sauce consistency.