shrimp alfredo
This creamy and rich Shrimp Alfredo is a delicious pasta dish that combines tender shrimp with fettuccine pasta tossed in a luscious Alfredo sauce. It’s perfect for a comforting dinner and can be made in under 30 minutes.
Equipment
- 1 large pot
- 1 colander
- 1 large skillet
- 1 mixing spoon
- 4 serving plates
Ingredients
- 12 ounces fettuccine pasta
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tablespoon butter
- to taste none salt
- to taste none black pepper
- for garnish none chopped parsley optional
Instructions
- Begin by cooking the fettuccine pasta according to the package instructions in a large pot of salted boiling water.
- In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and sauté for about 1 minute until fragrant.
- Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes on one side until they turn pink, then flip and cook for another 2-3 minutes until fully cooked. Season with salt and black pepper to taste and remove the shrimp from the skillet.
- In the same skillet, reduce the heat to low and add the butter, followed by the heavy cream. Stir well to combine and allow the cream to warm for about 2 minutes.
- Gradually whisk in the grated Parmesan cheese until melted and smooth. Continue to stir for about 2-3 minutes until the sauce thickens slightly. Adjust seasoning with salt and black pepper as needed.
- Add the cooked fettuccine and shrimp to the sauce, tossing everything together gently to coat well.
- Serve immediately on plates, garnished with chopped parsley if desired.
Notes
You can add vegetables like spinach or broccoli for added nutrition.
Feel free to use whole wheat pasta for a healthier option.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave.