Description
A warm bowl of Shrimp Fettuccine Alfredo featuring a creamy Parmesan sauce with tender shrimp and al dente fettuccine.
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Cook the fettuccine according to the package instructions. Once al dente, drain it well and set it aside to keep warm.
- Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute or until fragrant.
- Add the peeled and deveined shrimp to the skillet and cook for about 3-4 minutes, until they turn pink and opaque. Remove from heat.
- Stir in the heavy cream and bring to a gentle simmer.
- Mix in the grated Parmesan cheese, stirring continuously until it melts and blends smoothly with the cream.
- Toss the cooked fettuccine into the creamy shrimp sauce until everything is well combined.
- Season with salt and pepper to taste. Garnish with chopped parsley.
- Serve immediately and enjoy!
Notes
You can customize the recipe by substituting shrimp with chicken or vegetables, and using alternative creams.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 200mg
