Indulging in a plate of creamy pasta is one of life’s simple pleasures, and when that pasta is adorned with succulent shrimp and a rich Alfredo sauce, it becomes a true culinary delight.
Ingredients
Scale:
12 ounces fettuccine
1 pound large shrimp, peeled and deveined
4 tablespoons unsalted butter
4 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving about 1 cup of pasta water.
In the same pot, melt 2 tablespoons of butter over medium heat. Add the shrimp, season with salt and pepper, and sauté for about 2-3 minutes on each side until pink and opaque. Remove shrimp and set aside.
Melt the remaining 2 tablespoons of butter in the same pot. Add minced garlic and sauté for about 1 minute, until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Cook for 3-5 minutes, stirring frequently, then whisk in Parmesan cheese until melted and creamy. Adjust thickness with reserved pasta water as needed.
Return the cooked fettuccine and shrimp to the pot. Toss to combine and coat everything in the sauce, adding more pasta water if necessary. Serve garnished with fresh parsley.
