Description
This classic Shrimp Fettuccine Alfredo is rich, creamy, and full of flavor. With tender shrimp, garlicky cream sauce, and perfectly cooked pasta, it’s a comforting dish that comes together in just 40 minutes — perfect for weeknights or special dinners.
Ingredients
- 1 pound fettuccine pasta
- 1 tablespoon butter
- 1 pound cooked shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1 cup half-and-half or heavy cream
- 6 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- Salt, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook fettuccine until al dente, about 8 minutes. Drain and set aside.
- In a large skillet over medium heat, melt butter. Add shrimp and garlic; sauté for 1 minute.
- Pour in half-and-half and stir. Gradually add Parmesan cheese, one tablespoon at a time, stirring constantly until melted and smooth.
- Mix in chopped parsley and season with salt to taste. Simmer until sauce thickens slightly, stirring often.
- Add cooked fettuccine to the skillet and toss to coat evenly in the sauce.
- Serve hot, garnished with extra Parmesan or parsley if desired.
Notes
- Use raw shrimp and cook through in the skillet for extra flavor if preferred.
- For a lighter version, substitute milk for half-and-half and reduce cheese slightly.
- Add steamed broccoli or sautéed mushrooms for a veggie boost.
- Leftovers can be reheated gently with a splash of milk or cream to loosen the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 2g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 160mg
