Creamy Shrimp Fettuccine Pasta with Homemade Alfredo Sauce
This creamy shrimp fettuccine combines tender seasoned shrimp and perfectly cooked pasta with a rich homemade Alfredo sauce made from butter, heavy cream, garlic, and freshly grated Parmesan. Fresh parsley adds a bright finishing touch.
Equipment
- large skillet
- large pot For cooking the fettuccine.
- colander For draining the pasta.
- wooden spoon or spatula
- grater For freshly grating the Parmesan cheese.
Ingredients
- 8 oz fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- salt and pepper, to taste
- 1/4 cup butter
- 1 cup heavy cream
- 1 garlic clove, 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 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 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
Cook the shrimp just until pink and opaque to avoid overcooking. Gradually add the Parmesan to the warm cream sauce while stirring so it melts smoothly into the Alfredo sauce.