Shrimp Alfredo
A rich and creamy pasta dish featuring succulent shrimp and velvety Alfredo sauce!
Equipment
- Large Pot
- Saucepan
- Large Skillet
Ingredients
- 10 ounces fettuccine pasta
- 5 tablespoons butter divided
- 1 cup heavy cream
- 3/4 cup freshly grated parmesan cheese
- to taste salt and pepper
- 1 pound shrimp peeled and deveined
- 1 teaspoon minced garlic
- 2 tablespoons chopped parsley
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water, then drain the pasta.
- In a saucepan, melt 4 tablespoons of butter over medium-low heat. Add the heavy cream and simmer for 4-5 minutes until slightly thickened.
- Whisk in the parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- In a large skillet, heat the remaining tablespoon of butter over medium-high heat. Add the shrimp and season with salt and pepper. Cook for 3-4 minutes until pink and opaque.
- Add the minced garlic and cook for an additional 30 seconds.
- Combine the cooked fettuccine with the shrimp and Alfredo sauce. Toss gently to coat, adding reserved pasta water as needed to thin the sauce.
- Arrange shrimp on top of the pasta and sprinkle with chopped parsley before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 2-3 days.