Ingredients
Scale
- 8 ounces fettuccine pasta
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 cup butter
- 1 cup heavy cream
- 1 clove garlic, minced
- 1 1/2 cups freshly grated Parmesan cheese
- 1/4 cup chopped parsley
Instructions
- Cook fettuccine according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Season shrimp with salt and pepper, then add to the skillet. Cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from the skillet and set aside.
- In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Stir in heavy cream and bring to a simmer. Reduce heat to low and gradually add Parmesan cheese, stirring until the sauce is creamy and cheese has melted.
- Return the shrimp to the skillet and add cooked fettuccine. Toss well to coat the pasta and shrimp with the Alfredo sauce. Cook for an additional 2-3 minutes, until everything is heated through.
- Garnish with chopped parsley before serving.
Notes
Use freshly grated Parmesan cheese for a creamier sauce. Adjust garlic and cheese according to taste preferences.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
- Diet: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 170mg
Keywords: shrimp, fettuccine, alfredo sauce, Italian, pasta, creamy