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Craving a creamy, indulgent pasta dish that’s quick to whip up? This Shrimp Fettuccine Alfredo recipe is your answer. With tender shrimp, rich parmesan cheese, and silky heavy cream, it’s a surefire hit for any dinner table. Perfect for impressing guests or treating yourself to a restaurant-quality meal at home. Dive into this easy-to-follow recipe and savor every bite!
Shrimp Fettuccine Alfredo Recipe
Ingredients:
- 1 lb fettuccine pasta
- 1 lb shrimp, peeled and deveined
- 2 tbsp butter
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 3 cloves garlic, minced
- to taste salt and pepper
- 2 tbsp for garnish chopped parsley
Instructions:
- Cook the fettuccine pasta according to package instructions. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
- Add the shrimp to the skillet and cook until pink and opaque, about 3-4 minutes. Remove the shrimp and set aside.
- Pour the heavy cream into the skillet and bring to a simmer. Stir in the grated parmesan cheese until melted and smooth.
- Return the cooked shrimp to the skillet and toss to coat in the sauce. Season with salt and pepper to taste.
- Add the cooked fettuccine to the skillet and toss to combine with the sauce and shrimp.
- Garnish with chopped parsley and serve immediately.
What You Will Need
What you will need to make shrimp fettuccine alfredo
- Fettuccine pasta: Thick noodles that hold the creamy sauce well, making each bite rich and satisfying.
- Shrimp: Adds a sweet, delicate flavor and a tender texture, complementing the creamy sauce perfectly.
- Butter: Provides a rich, velvety base for the sauce, enhancing the overall flavor.
- Heavy cream: Creates a luscious, creamy texture that coats the pasta and shrimp beautifully.
- Parmesan cheese: Adds a sharp, nutty flavor that balances the richness of the cream and butter.
- Garlic: Infuses the dish with a fragrant, savory aroma, elevating the overall taste.
- Parsley: Freshens up the dish with a pop of color and a hint of herbal brightness.
Tools and Instruments Needed
What tools/instruments will be needed to make Shrimp Fettuccine Alfredo Recipe
- Large skillet: Essential for cooking shrimp and making the Alfredo sauce in one pan.
- Pot: Needed to boil the fettuccine pasta until al dente.
- Tongs: Useful for tossing pasta with the sauce and shrimp.
- Garlic press: Makes mincing garlic quick and easy.
- Measuring cups: Ensures accurate measurement of cream and cheese for the sauce.
- Wooden spoon: Ideal for stirring the sauce without scratching the skillet.
Shrimp Fettuccine Alfredo
A creamy and delicious shrimp fettuccine alfredo that's perfect for a quick dinner.
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Equipment
- Large pot
- Skillet
- Wooden Spoon
- Colander
Ingredients:
Main Ingredients
- 1 lb fettuccine pasta
- 1 lb shrimp, peeled and deveined
- 2 tbsp butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 3 cloves garlic, minced
- to taste Salt and pepper
- 2 tbsp chopped parsley for garnish
Instructions:
- 1. Cook the fettuccine pasta according to package instructions. Drain and set aside.
- 2. In a large skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
- 3. Add the shrimp to the skillet and cook until pink and opaque, about 3-4 minutes. Remove the shrimp and set aside.
- 4. Pour the heavy cream into the skillet and bring to a simmer. Stir in the grated Parmesan cheese until melted and smooth.
- 5. Return the cooked shrimp to the skillet and toss to coat in the sauce. Season with salt and pepper to taste.
- 6. Add the cooked fettuccine to the skillet and toss to combine with the sauce and shrimp.
- 7. Garnish with chopped parsley and serve immediately.
Notes:
For a lighter version, you can use half-and-half instead of heavy cream.
Nutrition value:
Calories: 600kcalCarbohydrates: 50gProtein: 35gFat: 30gSaturated Fat: 18gCholesterol: 220mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 4mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Cook pasta and shrimp as directed.
- Prepare sauce, but don’t combine with pasta or shrimp.
- Store pasta, shrimp, and sauce separately in airtight containers.
- Refrigerate up to 2 days.
Freezing Instructions
- Cook pasta and shrimp as directed.
- Prepare sauce, but don’t combine with pasta or shrimp.
- Allow everything to cool completely.
- Store pasta, shrimp, and sauce separately in freezer-safe containers.
- Freeze up to 1 month.
- Thaw in refrigerator overnight before reheating.
For a richer flavor, try adding a splash of white wine to the sauce before simmering. It enhances the creaminess and adds a subtle depth to the dish.
Frequently Asked Questions
FAQ:
How long does it take to cook the shrimp?
Shrimp usually takes about 3-4 minutes to cook until pink and opaque.
Can I use frozen shrimp?
Yes, just make sure to thaw them completely before cooking.
What can I substitute for heavy cream?
You can use half-and-half or whole milk, but the sauce might be less creamy.
How do I prevent the sauce from becoming too thick?
If the sauce gets too thick, add a bit of pasta water to thin it out.
Can I add vegetables to this dish?
Absolutely! Broccoli, spinach, or peas work well in this recipe.
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