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Fettuccine Alfredo with Shrimp

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Fettuccine Alfredo with Shrimp is a rich and comforting pasta dish featuring tender shrimp and fettuccine coated in a creamy homemade Alfredo sauce. It’s a restaurant-quality meal that’s easy enough for weeknights and elegant enough for special occasions.

Ingredients

  • 12 ounces fettuccine pasta
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1/2 cup unsalted butter
  • 1 teaspoon Italian seasoning
  • Salt, to taste
  • Black pepper, to taste
  • Chopped fresh parsley, for garnish

Instructions

  1. Cook the fettuccine according to the package directions until al dente. Reserve 1/2 cup of the pasta water, then drain.
  2. Season the shrimp with salt and black pepper.
  3. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
  4. Cook the shrimp for 1 to 2 minutes per side until pink and opaque, then transfer to a plate.
  5. Reduce the heat to medium and sauté the garlic for about 30 seconds until fragrant.
  6. Pour in the heavy cream and add the remaining 1/2 cup of butter, stirring until melted.
  7. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy.
  8. Stir in the Italian seasoning and adjust the salt and pepper to taste.
  9. Add the cooked fettuccine to the sauce and toss to coat. Add reserved pasta water as needed to reach the desired consistency.
  10. Return the shrimp to the skillet and gently toss until heated through.
  11. Garnish with chopped fresh parsley and serve immediately with extra Parmesan cheese if desired.

Notes

  • Thaw frozen shrimp completely and pat dry before cooking.
  • Use freshly grated Parmesan cheese for the smoothest Alfredo sauce.
  • Add steamed broccoli, spinach, or sautéed mushrooms for extra vegetables.
  • Substitute grilled chicken for shrimp if preferred.
  • Add red pepper flakes for a spicy kick.
  • Use half-and-half instead of heavy cream for a lighter sauce, though it will be less rich.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently with a splash of milk or cream to restore the sauce’s creamy texture.

Nutrition

Find it online: https://thefamilycooking.com/fettuccine-alfredo-with-shrimp/