Fettuccine Alfredo with Shrimp
Fettuccine and seared shrimp tossed in a silky garlic Parmesan cream sauce.
Equipment
- Large pot
- Large skillet
- Colander
- Fine grater
Ingredients
Main Ingredients
- 12 oz fettuccine dried
- 1 lb large shrimp peeled and deveined, thawed if frozen
- 2 tbsp olive oil
- 2 cup heavy cream
- 1 cup grated Parmesan cheese freshly grated
- 2 cloves garlic minced
- ½ tsp salt for the shrimp, plus salt for the pasta water
- ½ tsp black pepper
- ½ tsp paprika
- 1 cup spinach optional
- 1 pinch red pepper flakes optional
- 1 tsp lemon zest optional
Instructions
Cooking
- Boil. Cook the fettuccine in salted water until al dente, reserve 1 cup pasta water, and drain.
- Sear. Season the shrimp with salt, pepper, and paprika and cook in the olive oil 2 minutes per side until pink, then set aside.
- Garlic. Cook the garlic in the same skillet for 1 minute.
- Sauce. Add the cream, simmer gently, lower the heat, and stir in the Parmesan until smooth.
- Toss. Add the pasta and shrimp, toss to coat, and loosen with pasta water or wilt in spinach if using.
Notes
Substitutions: Pecorino Romano replaces Parmesan, and half and half makes a lighter sauce.
Tips: Keep the cream at a gentle simmer.
Storage: Refrigerate for up to 3 days and reheat gently with milk to 165 F. Do not freeze.
Nutrition does not include the optional spinach, red pepper flakes, and lemon zest.