Description
A rich, indulgent pasta dish featuring tender shrimp and silky Alfredo sauce, all made in one pan for maximum flavor and minimal cleanup.
Ingredients
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Fettuccine pasta – 12 ounces (340 g)
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Large shrimp, peeled and deveined – 1 pound (450 g)
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Unsalted butter – 3 tablespoons (42 g)
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Olive oil – 1 tablespoon (15 ml)
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Garlic cloves, minced – 4 cloves
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Heavy cream – 1½ cups (360 ml)
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Whole milk – 1 cup (240 ml)
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Grated Parmesan cheese – 1½ cups (150 g)
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Salt – 1 teaspoon
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Black pepper – ½ teaspoon
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Italian seasoning – 1 teaspoon
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Red pepper flakes (optional) – ¼ teaspoon
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Fresh parsley, chopped – 2 tablespoons
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Lemon juice – 1 tablespoon
Instructions
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Season shrimp with salt, pepper, and Italian seasoning.
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Sauté shrimp in olive oil and 1 tablespoon butter until just cooked; remove and set aside.
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Add remaining butter and garlic to the pan; sauté briefly.
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Pour in cream and milk, then add fettuccine.
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Simmer, stirring occasionally, until pasta is tender.
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Stir in Parmesan cheese until smooth.
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Return shrimp to the pan and simmer gently.
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Garnish with parsley and serve warm.
Notes
For best results, use freshly grated Parmesan and avoid high heat once the cheese is added. Adjust sauce thickness with milk as needed, and serve immediately for the creamiest texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes