Creamy shrimp fettuccine pasta tossed in a homemade Alfredo sauce made with garlic, butter, cream, and Parmesan. A rich, satisfying dinner perfect for cozy nights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
12 oz fettuccine pasta
1 lb large shrimp, peeled and deveined
1 tbsp olive oil
3 tbsp unsalted butter
3 garlic cloves, minced
1 cup heavy cream
1 cup freshly grated Parmesan cheese
Salt and black pepper, to taste
2 tbsp chopped fresh parsley
½ cup reserved pasta water (optional)
Instructions
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Cook fettuccine in salted boiling water until al dente. Reserve ½ cup pasta water, then drain.
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Pat shrimp dry, season with salt and pepper. Sauté in olive oil over medium-high heat for 1–2 minutes per side. Remove and set aside.
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In the same pan, melt butter over medium heat. Add garlic and sauté 30 seconds until fragrant.
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Pour in heavy cream and simmer for 3–4 minutes until slightly thickened.
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Lower heat and stir in Parmesan cheese. Mix until fully melted and smooth. Season with salt and pepper.
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Add pasta to the sauce and toss to coat. Add reserved pasta water as needed.
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Return shrimp to pan and mix gently until heated through.
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Garnish with fresh parsley and serve hot.