Shrimp Fettuccine Alfreado
This recipe combines succulent shrimp with a rich Alfredo sauce, all tossed with tender fettuccine pasta.
Equipment
- Pot for cooking the pasta
- Tongs
- Skillet for cooking the shrimp
- Serving bowl
Ingredients
- 12 ounces fettuccine pasta
- 1 tablespoon olive oil
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1 cup Parmesan cheese
- salt and pepper to taste
- 1/4 teaspoon red pepper flakes, optional, for a hint of heat
- Fresh parsley, chopped, for ganish
Instructions
- PREPARE THE PASTASaute the Shrimp: In a large skillet, heat the olive oil over medium-high heat. Add the shrimp in a single layer and season with salt, pepper, and red pepper flakes (if using). Cook for 2-3 minutes on each side until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
- MAKE THE ALFREDO SAUCEPrepare the Sauce: In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.Add the Cream: Stir in the heavy cream and bring to a gentle simmer. Allow it to cook for 2-3 minutes, stirring occasionally.Incorporate the Cheese: Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Adjust the seasoning with salt and pepper to taste.
- COMBINE AND SERVEToss Everything Together: Add the cooked fettuccine and shrimp to the Alfredo sauce. Toss everything together, ensuring the pasta and shrimp are well coated with the sauce. If the sauce is too thick, add the reserved pasta water a little at a time until you reach the desired consistency.Garnish and Serve: Remove the skillet from heat and garnish with chopped fresh parsley. Serve the Shrimp Fettuccine Alfredo immediately for the best flavor and texture.