A creamy and delicious shrimp Alfredo pasta dish that is easy to prepare and perfect for any occasion.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
8 ounces fettuccine pasta
1 tablespoon olive oil
1 pound large shrimp, peeled and deveined
3 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and Italian seasoning, mixing until the cheese is melted and the sauce is smooth.
Season the sauce with salt and pepper to taste.
Add the cooked fettuccine and shrimp back into the skillet, tossing to coat everything in the creamy sauce.
Cook for an additional 2-3 minutes until heated through.
Serve immediately, garnished with chopped parsley.
Notes
For a lighter version, substitute half-and-half for the heavy cream.
Add steamed broccoli or spinach for extra vegetables and color in the dish.