Shrimp Alfredo Pasta
Indulge in this rich and satisfying Shrimp Alfredo Pasta, a perfect dish for both weeknight dinners and special gatherings. With succulent shrimp, creamy Alfredo sauce, and al dente fettuccine, it’s a delightful meal that everyone will love.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 12 ounces fettuccine pasta
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/4 cup parsley, chopped
- Salt and black pepper to taste
Instructions
- In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute. Add the shrimp to the skillet and cook until pink and opaque, about 3-4 minutes per side. Remove the shrimp from the skillet and set aside.
- Lower the heat and pour the heavy cream into the same skillet. Stir well and allow the sauce to simmer for a few minutes until it starts to thicken. Stir in the freshly grated Parmesan cheese until the sauce becomes creamy and smooth.
- Add the cooked pasta to the skillet and toss to coat with the Alfredo sauce. Return the shrimp to the skillet, mixing gently to combine. Season with salt and black pepper to taste. Garnish with chopped parsley and serve immediately.
Nutrition
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 200mg