Description
A comforting and flavorful dish featuring fettuccine pasta coated in a rich, creamy Alfredo sauce with succulent shrimp.
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 lb shrimp, peeled and deveined
- 2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Cook the fettuccine in a large pot of boiling salted water until al dente. Drain and set aside, reserving a cup of the pasta water.
- Sauté the garlic in a non-stick skillet with melted butter over medium heat for about a minute.
- Add the shrimp to the skillet, seasoning them with salt and pepper; sauté until pink and opaque, about 2-3 minutes per side.
- Pour the heavy cream into the skillet and bring to a gentle simmer; reduce heat and stir in the Parmesan cheese until melted and the sauce thickens.
- Combine the cooked fettuccine with the creamy sauce and shrimp, tossing gently to coat.
- Serve immediately, garnishing with chopped parsley.
Notes
You can prepare the sauce and shrimp in advance. Reheat gently and serve with freshly cooked pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 700mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 200mg