Creamy Shrimp Fettuccine Pasta with Homemade Alfredo Sauce
This Creamy Shrimp Fettuccine Pasta with Homemade Alfredo Sauce features succulent shrimp paired with a velvety homemade alfredo sauce, creating a decadent and flavorful pasta dish that’s perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Ingredients
8 ounces fettuccine pasta
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
Salt and pepper to taste
1/4 cup butter
1 cup heavy cream
1 clove garlic, minced
Instructions
- Cook the fettuccine pasta according to the package instructions in salted water. Drain and set aside, reserving about 1/2 cup of pasta water.
- Heat olive oil in a large skillet over medium heat. Season the shrimp with salt and pepper, then cook for 2-3 minutes per side until pink and cooked through. Remove shrimp and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add heavy cream and simmer for 3-4 minutes until slightly thickened.
- Add cooked fettuccine to the skillet, tossing to coat in the sauce. If the sauce is too thick, add reserved pasta water to adjust the consistency.
- Return shrimp to the skillet and toss to combine, heating for another 1-2 minutes.
- Serve hot, garnished with freshly grated Parmesan cheese and chopped parsley, if desired.
Notes
For a more garlicky version, add extra minced garlic to the alfredo sauce or toss the shrimp in garlic butter before adding them to the pasta.
Add vegetables like spinach or sun-dried tomatoes to the sauce for extra flavor.
For a lighter version, substitute heavy cream with half-and-half or milk.
Use gluten-free pasta to make the dish gluten-free.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 750mg
- Fat: 33g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 210mg
