Description
A rich, creamy pasta dish made with tender shrimp, homemade Alfredo sauce, and perfectly cooked pasta for a comforting, crowd-pleasing meal.
Ingredients
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Fettuccine pasta: 12 oz (340 g)
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Large shrimp, peeled and deveined: 1 lb (450 g)
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Unsalted butter: 4 tbsp (56 g)
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Olive oil: 1 tbsp (15 ml)
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Garlic, minced: 4 cloves
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Heavy cream: 1½ cups (360 ml)
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Whole milk: ½ cup (120 ml)
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Parmesan cheese, freshly grated: 1½ cups (135 g)
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Salt: 1 tsp (5 g), or to taste
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Black pepper: ½ tsp (2 g)
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Italian seasoning: 1 tsp (2 g)
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Fresh parsley, chopped: 2 tbsp
Instructions
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Cook pasta in salted water according to package instructions until al dente. Reserve ½ cup (120 ml) pasta water and drain.
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Season shrimp with salt, pepper, and Italian seasoning.
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Heat olive oil and 1 tbsp butter in a skillet over medium heat. Cook shrimp 2–3 minutes per side until pink. Remove and set aside.
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Melt remaining butter in the same skillet. Add garlic and sauté 30 seconds.
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Add heavy cream and milk, simmer 4–5 minutes until slightly thickened.
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Reduce heat and stir in Parmesan cheese until smooth. Season to taste.
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Add pasta to sauce, tossing gently. Use reserved pasta water as needed.
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Return shrimp to pan, toss briefly, and garnish with parsley before serving.
Notes
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Serve immediately for best texture
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Use freshly grated Parmesan for smoother sauce
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Adjust sauce thickness with reserved pasta water
- Prep Time: 15 minutes
- Cook Time: 25 minutes