Description
A delicious and creamy shrimp Alfredo pasta dish that is easy to make and perfect for any occasion.
Ingredients
Scale
- 8 ounces fettuccine pasta
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and Italian seasoning, mixing until the cheese is melted and the sauce is smooth.
- Return the cooked shrimp to the skillet and toss to coat in the sauce. If the sauce is too thick, add some reserved pasta water until the desired consistency is reached.
- Add the cooked fettuccine to the skillet and toss everything together until the pasta is well coated in the creamy sauce. Season with salt and pepper to taste.
- Serve immediately, garnished with chopped fresh parsley.
Notes
- For a lighter version, substitute half-and-half for heavy cream and use less cheese.
- To add some vegetables, toss in steamed broccoli or spinach before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 200mg