Shrimp Fettuccine Alfredo
A creamy and comforting shrimp fettuccine alfredo that feels fancy yet is easy to make, perfect for a cozy dinner.
Ingredients
For the pasta
- 12 oz fettuccine pasta or any pasta of your choice like linguine or spaghetti
For the shrimp and sauce
- 1 lb shrimp, shelled and deveined frozen shrimp is acceptable
- 2 tbsp olive oil for cooking shrimp
- 2 cups heavy cream can substitute with half-and-half for a lighter option
- 1 cup grated Parmesan cheese can substitute with Pecorino Romano
- 2 cloves garlic, minced to enhance flavor
- 1 tbsp salt to taste
- 1 tsp black pepper to taste
- 1 tsp paprika optional for seasoning
Optional add-ins
- 1 cup spinach add for extra veggies
- 1 cup roasted tomatoes or mushrooms for variations in flavor
- 1 pinch red pepper flakes for heat
- lemon zest for a fresh twist
Instructions
Cooking the Pasta
- Boil a large pot of salted water and cook the fettuccine according to package instructions until al dente. Drain and set aside.
Preparing the Shrimp
- In a large skillet, heat olive oil over medium heat.
- Add the shrimp, seasoning with salt, pepper, and paprika. Cook for about 2 minutes per side or until they turn pink.
- Remove shrimp from the skillet and set aside, leaving any drippings in the pan.
Making the Alfredo Sauce
- In the same skillet, add minced garlic and sauté for 1 minute.
- Pour in heavy cream and bring to a gentle simmer, then reduce heat.
- Stir in Parmesan cheese until melted and smooth.
Combining Everything
- Add the cooked pasta and shrimp back into the sauce. Toss to combine until the pasta is coated.
- Add any optional ingredients like spinach, if using, and cook until just wilted.
Serving
- Serve immediately, garnished with additional Parmesan cheese and any desired toppings.
Notes
For leftovers, store in a sealed container in the fridge for up to three days. Reheat gently with a splash of milk or cream if the sauce thickens.