Creamy Shrimp Fettuccine Pasta with Homemade Alfredo Sauce
A delightful dish combining tender shrimp and pasta with a rich homemade Alfredo sauce, perfect for family dinners or special occasions.
Ingredients
Pasta and Main Ingredients
- 12 oz Fettuccine pasta Cook according to package instructions
- 1 lb Shrimp, peeled and deveined Use fresh shrimp for best flavor
- 2 tbsp Butter For sautéing
- 1 cup Heavy cream Adjust for thickness
- 3 cloves Garlic, minced Adds flavor
- 1 cup Parmesan cheese, grated Freshly grated preferred
- to taste Salt
- to taste Black pepper
- for garnish Parsley, chopped
Instructions
Cooking the Pasta and Shrimp
- Cook the fettuccine pasta according to package instructions; drain and set aside.
- In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant.
- Add shrimp to the skillet and cook until pink and opaque, about 3-4 minutes. Remove shrimp and set aside.
Making the Alfredo Sauce
- In the same skillet, pour in the heavy cream and bring to a simmer.
- Gradually whisk in the Parmesan cheese until melted and smooth.
- Season with salt and pepper to taste.
Combining the Ingredients
- Stir in the cooked fettuccine and shrimp, mixing until well combined.
- Serve immediately, garnished with chopped parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in a skillet with a splash of heavy cream or water to regain creamy texture.