Shrimp Alfredo

• 8 oz fettuccine
• 12 oz shrimp, peeled and deveined
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Cook fettuccine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. 2 While pasta cooks, heat butter in a large skillet over medium heat. Add garlic and shrimp; cook until shrimp are pink and opaque, about 2 minutes per side.
3. 3 Add heavy cream, Parmesan, salt, black pepper, and red pepper flakes (if using) to the skillet. Stir until cheese melts and sauce thickens.
4. 4 Toss cooked pasta into the sauce, adding reserved pasta water as needed to reach desired consistency.
5. 5 Serve immediately, garnished with fresh parsley.

Nutrition

Tips

• Ensure shrimp reach an internal temperature of 145°F for safety.
• Use freshly grated Parmesan for the best flavor.
• Add spinach or sun-dried tomatoes for extra flair.
• Substitute fettuccine with linguine or spaghetti if preferred.
• For a richer sauce, add a splash of white wine with the cream.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Serving Suggestions

• Pair with a crisp Caesar salad.
• Serve with garlic bread for a complete meal.
• Add a sprinkle of toasted pine nuts for crunch.
• Enjoy with a glass of Chardonnay.

FAQ