Creamy Shrimp Fettuccine Pasta With Homemade Alfredo Sauce
Indulge in this rich and creamy shrimp fettuccine pasta topped with a homemade Alfredo sauce. This dish is perfect for a comforting dinner and comes together quickly, making it ideal for weeknights or special occasions.
Equipment
- 1 Large pot
- 1 Cooking skillet
- 1 Whisk
- 1 set Measuring cups and spoons
- 1 Colander
- 4 Serving plates
Ingredients
- 12 oz fettuccine pasta
- 1 lb shrimp, peeled and deveined
- 4 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ teaspoon salt to taste
- ½ teaspoon black pepper to taste
- ¼ teaspoon nutmeg
- 2 tablespoon chopped fresh parsley for garnish
Instructions
- Begin by cooking the fettuccine pasta according to the package directions in a large pot of salted boiling water. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, but not browned.
- Add the peeled and deveined shrimp to the skillet. Cook for 3-4 minutes until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, pour in the heavy cream, stirring it around to combine with the remaining butter and garlic. Bring the cream to a gentle simmer.
- Gradually whisk in the Parmesan cheese until the sauce is thick and smooth. Season with salt, black pepper, and nutmeg. Adjust the seasoning to your taste.
- Add the cooked fettuccine and reserved shrimp back into the skillet. Toss everything together until the pasta and shrimp are well coated in the Alfredo sauce.
- Serve immediately, garnished with chopped parsley for a touch of color.
Notes
Feel free to add vegetables like peas or spinach for extra flavor and nutrition.
Be cautious not to overcook the shrimp to keep them tender.
This dish pairs beautifully with a light salad and garlic bread.