Description

A rich and indulgent pasta dish featuring tender shrimp tossed in a silky homemade Alfredo sauce, served over perfectly cooked fettuccine. Elegant and satisfying, it’s ready in under 30 minutes.

Ingredients

8 ounces fettuccine pasta

1 pound large shrimp, peeled and deveined

1 tablespoon olive oil

Salt and pepper, to taste

¼ cup butter

1 cup heavy cream

1 clove garlic, minced

1½ cups freshly grated Parmesan cheese

¼ cup chopped parsley

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Instructions

Cook the fettuccine according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper and cook 2–3 minutes per side until pink and opaque. Remove and set aside.
Reduce heat to medium. Melt butter in the same skillet, then add garlic and sauté for 1 minute.
Pour in heavy cream and bring to a gentle simmer. Reduce heat to medium-low and gradually stir in Parmesan cheese until sauce is smooth and creamy.
Return shrimp to skillet, add fettuccine, and toss to coat with sauce. Let cook together for 2–3 minutes until heated through.
Sprinkle with chopped parsley and serve immediately.

Notes

Add red pepper flakes or cayenne for a spicy kick.
Enhance with sautéed mushrooms, spinach, or roasted tomatoes.
Use half-and-half or Greek yogurt for a lighter sauce.
Not freezer-friendly—cream sauces may separate when thawed.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 620
Sugar: 2g
Sodium: 720mg
Fat: 35g
Saturated Fat: 20g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 2g
Protein: 36g
Cholesterol: 245mg