Shrimp Fettuccine Alfredo
A delicious and creamy pasta dish that combines shrimp with a rich Alfredo sauce, perfect for quick weeknight dinners or special occasions.
Ingredients
Pasta and Main Ingredients
- 1 pound fettuccini pasta Select fresh or dry pasta.
- 1 tablespoon butter Unsalted butter works best.
- 1 pound cooked shrimp (peeled and deveined) Fresh shrimp preferred, but frozen is acceptable if properly thawed.
- 4 cloves garlic (minced) Fresh garlic enhances flavor.
- 1 cup half-and-half Can substitute with low-fat milk for a lighter option.
- 6 tablespoons grated Parmesan cheese Add more for a cheesier sauce if desired.
- 1 tablespoon chopped fresh parsley For garnish.
- Salt to taste Adjust according to personal preference.
Instructions
Preparation
- Fill a large pot with lightly salted water and bring it to a rolling boil.
- Cook the fettuccine in the boiling water until it is tender yet still firm to the bite, about 8 minutes. Drain the pasta.
Cooking
- In a large skillet, heat the butter over medium heat.
- Add the shrimp and minced garlic to the skillet and cook for 1 minute, stirring often.
- Pour the half-and-half into the skillet and stir.
- Gradually add the Parmesan cheese, one tablespoon at a time, stirring constantly until the cheese is melted and smooth.
- Mix in the chopped parsley and season with salt. Allow the sauce to simmer, stirring frequently, until it thickens.
- Finally, stir the cooked fettuccine into the sauce until it is evenly coated. Serve hot.
Notes
For storing leftovers, place in an airtight container in the refrigerator. Can be kept for up to three days. To reheat, add a little water or more half-and-half.