Easy Shrimp Fettuccine Alfredo
This easy shrimp alfredo recipe combines succulent shrimp with a creamy garlic sauce over fettuccine pasta, ready in just 30 minutes.
Ingredients
Main Ingredients
- 12 oz fettuccine pasta Cook according to package instructions.
- 1 lb jumbo shrimp, peeled and deveined Fresh or thawed from frozen.
- 1.5 cups heavy cream For the alfredo sauce.
- 2 cups freshly grated Parmesan cheese Adds creaminess and flavor.
- 12 Tbsp salted butter For melting in the sauce.
- 2 cloves garlic, minced Enhances the flavor of the sauce.
- Kosher salt and black pepper, to taste For seasoning.
Optional Add-Ins
- Fresh herbs like parsley or basil For garnish and flavor.
- Red pepper flakes For a spicy kick.
- Sautéed veggies like spinach or bell peppers For added nutrition and flavor.
- A splash of white wine Adds depth to the sauce.
Instructions
Cooking the Fettuccine
- Boil a pot of salted water. Cook the fettuccine according to package instructions until al dente. Do not rinse the pasta.
Preparing the Shrimp
- While the pasta is cooking, thaw and pat dry the shrimp to ensure a good sear.
- In a skillet, heat olive oil over medium-high heat. Cook the shrimp for 2-3 minutes on each side until pink and tender.
Making the Alfredo Sauce
- In the same skillet, melt the butter after removing the shrimp.
- Add the heavy cream and let it simmer gently.
- Stir in the Parmesan cheese until creamy. Season with salt and pepper.
- Mix the cooked fettuccine and shrimp with the sauce, ensuring everything is well coated.
Notes
For best results, store leftovers in an airtight container and reheat gently, adding a splash of cream or broth to preserve creaminess.