Description
Ingredients:
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12 oz fettuccine pasta
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1 lb large shrimp, peeled and deveined
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2 tbsp olive oil
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3 cloves garlic, minced
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1 cup heavy cream
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1 cup grated Parmesan cheese
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2 tbsp unsalted butter
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Salt and black pepper to taste
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1/4 tsp red pepper flakes (optional)
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Fresh parsley, chopped, for garnish
Instructions
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Cook the pasta:
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Bring a large pot of salted water to a boil.
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Cook fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
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Cook the shrimp:
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While pasta cooks, heat olive oil in a large skillet over medium-high heat.
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Season shrimp with salt and pepper.
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Add shrimp to the skillet and cook 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
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Make the Alfredo sauce:
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In the same skillet, melt butter over medium heat.
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Add minced garlic and sauté 1 minute until fragrant.
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Pour in heavy cream and bring to a gentle simmer.
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Stir in Parmesan cheese until melted and sauce is smooth.
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If sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
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Combine:
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Add cooked pasta and shrimp to the sauce. Toss to coat evenly.
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Sprinkle with red pepper flakes (if using) and chopped parsley.
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Serve immediately:
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Plate and enjoy your creamy, garlicky Shrimp Fettuccine Alfredo!
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Notes
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For extra flavor, you can add a squeeze of fresh lemon juice over the shrimp.
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Use freshly grated Parmesan for the creamiest sauce.