Description
Creamy Alfredo fettuccine loaded with juicy shrimp, fresh parsley, and a swirl of buttery garlic sauce — rich, velvety, and beautifully aromatic.
Ingredients
- Shrimp (1 lb, peeled and deveined)
- Fettuccine pasta (12 oz)
- Heavy cream (1½ cups)
- Parmesan cheese (1 cup, grated)
- Olive oil (1 tbsp)
- Butter (2 tbsp)
- Garlic (3 cloves, minced)
- Fresh parsley (¼ cup, chopped)
- Salt and black pepper (to taste)
Instructions
- Boil fettuccine in salted water until al dente. Drain, reserving ½ cup of pasta water.
- In a skillet, heat olive oil and cook shrimp for 1–2 minutes per side until pink. Remove and set aside.
- In the same pan, melt butter and sauté garlic until fragrant. Pour in heavy cream and simmer for 3–4 minutes.
- Whisk in Parmesan until smooth and creamy. Adjust consistency with reserved pasta water if needed.
- Add cooked fettuccine and shrimp to the sauce. Toss gently to coat.
- Stir in chopped parsley and season with salt and black pepper.
- Plate and garnish with extra parsley and Parmesan for a beautiful “emerald swirl” finish.
Notes
- For a spicier kick, add red pepper flakes to the sauce.
- Ensure shrimp are cooked just until pink to avoid overcooking.
- Fresh parsley can be substituted with basil for a different flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg