Description
Enjoy a deliciously creamy Shrimp Alfredo Pasta, featuring tender shrimp and fettuccine enveloped in a rich Parmesan sauce. This dish is ideal for a quick weeknight meal or an elegant dinner party!
Ingredients
Scale
- 8 ounces fettuccine pasta
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 tablespoon lemon juice (optional)
Instructions
- Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil over high heat.
- Add the fettuccine pasta to the boiling water and cook according to package instructions (about 8-10 minutes) until al dente, stirring occasionally.
- Reserve about 1 cup of pasta water, then drain the pasta in a colander and set aside.
- Pat the shrimp dry with paper towels, season with salt, pepper, and a sprinkle of Italian seasoning.
- In a large skillet, heat olive oil over medium-high heat.
- Add the shrimp in a single layer and cook for 2-3 minutes on one side until pink and opaque. Flip and cook for another 1-2 minutes. Remove from skillet and set aside.
- In the same skillet, reduce heat to medium and add minced garlic. Sauté for about 30 seconds until fragrant.
- Pour in the heavy cream, stirring to combine with the garlic. Simmer gently for 2-3 minutes until slightly thickened.
- Gradually whisk in the grated Parmesan cheese until melted and creamy. Adjust thickness with reserved pasta water if needed.
- Add remaining Italian seasoning, and adjust with salt and pepper. Stir in lemon juice if desired.
- Toss the drained fettuccine in the sauce until well coated, adding more pasta water if necessary.
- Gently fold the cooked shrimp back into the pasta and sauce mixture until evenly distributed and heated through.
- Remove from heat, sprinkle with chopped parsley, and serve immediately.
Notes
- For a lighter sauce, substitute half of the heavy cream with chicken broth or a mix of cream and milk.
- Consider adding vegetables like spinach or sun-dried tomatoes for added nutrition.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes