Shrimp Alfredo Pasta
Shrimp Alfredo Pasta combines succulent shrimp with creamy Alfredo sauce and fettuccine for a quick, delicious meal that's easy to customize.
Ingredients
Pasta and Shrimp
- 8 oz fettuccine pasta
- 1 lb shrimp, peeled and deveined Use fresh for best flavor
Cooking Essentials
- 2 tablespoons olive oil
- 2 cloves garlic, minced
Sauce Ingredients
- 1 cup heavy cream Can be substituted with milk or nondairy alternative
- 1 cup grated Parmesan cheese Use freshly grated for a richer taste
- Salt and pepper to taste
Garnish
- Chopped parsley For garnish
Instructions
Preparation
- Cook fettuccine pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
Cooking
- Add shrimp to the skillet and cook until pink and opaque.
- Pour in the heavy cream and bring to a simmer.
- Stir in the Parmesan cheese until melted and the sauce thickens.
- Season with salt and pepper.
Final Assembly
- Add the cooked fettuccine to the sauce and toss to combine.
- Serve garnished with chopped parsley.
Notes
For a complete meal, pair with a garden salad and garlic bread. To store, refrigerate for up to 3 days or freeze without shrimp for longer storage.