Description
Indulge in a decadent yet simple-to-make dish with this Fettuccine Alfredo with Shrimp recipe. Creamy Alfredo sauce coats perfectly cooked fettuccine pasta, plump shrimp, and a hint of garlic, creating a delightful seafood pasta dish.
Ingredients
Scale
Fettuccine Alfredo:
- 12 ounces fettuccine pasta
- 4 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley
Shrimp:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
Instructions
- Cook the Fettuccine: Boil fettuccine according to package instructions, drain, and set aside.
- Cook the Shrimp: Sauté shrimp in olive oil until pink and opaque; set aside.
- Make the Alfredo Sauce: In the same skillet, melt butter, sauté garlic, add cream, Parmesan, salt, pepper, and red pepper flakes. Stir until smooth.
- Combine and Serve: Toss cooked fettuccine in sauce, add shrimp, cook briefly, garnish with parsley, and serve.
Notes
- Use freshly grated Parmesan for the best result.
- Add a squeeze of lemon juice for extra flavor.
- For a lighter option, use half-and-half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 610
- Sugar: 2g
- Sodium: 670mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 230mg
