Description
A classic Italian-American dish featuring tender shrimp and creamy Parmesan Alfredo sauce tossed with perfectly cooked fettuccine pasta. This rich and flavorful shrimp fettuccine Alfredo is easy to prepare on the stovetop, making it an ideal weeknight meal that feels indulgent yet satisfying.
Ingredients
Scale
Pasta
- 12 oz fettuccine pasta
Shrimp
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Alfredo Sauce
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Garnish
- 2 tablespoons chopped fresh parsley
- Extra Parmesan cheese for garnish
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the fettuccine pasta according to package directions until al dente. Drain and set aside.
- Cook Shrimp: Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer, seasoning with salt and pepper. Cook for 1–2 minutes per side until shrimp are pink and opaque. Remove shrimp from the skillet and set aside.
- Prepare Alfredo Sauce: In the same skillet, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Pour in heavy cream and bring to a gentle simmer. Reduce heat and whisk in Parmesan cheese until melted and sauce thickens slightly. Season with salt, pepper, and optional red pepper flakes.
- Toss Pasta and Shrimp: Add cooked fettuccine and shrimp back to the skillet. Toss thoroughly to coat everything evenly with the Alfredo sauce. Cook for an additional 1–2 minutes until heated through.
- Serve: Sprinkle chopped fresh parsley and extra Parmesan cheese over the top before serving warm.
Notes
- Use fresh or frozen shrimp; if using frozen, be sure to thaw and pat dry before cooking.
- For a lighter version, substitute heavy cream with half-and-half.
- Add steamed broccoli or peas for additional vegetables and color.
