Description
A rich and comforting pasta dish featuring tender shrimp tossed with fettuccine in a silky homemade Alfredo sauce.
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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Freshly grated Parmesan cheese – 1½ cups (150 g)
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Salt – 1 tsp
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Black pepper – ½ tsp
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Italian seasoning – 1 tsp
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Paprika – ½ tsp
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Fresh parsley, chopped – 2 tbsp
Instructions
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Boil fettuccine in salted water until al dente; drain and reserve ½ cup pasta water.
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Season shrimp with salt, pepper, and paprika.
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Sauté shrimp in olive oil and 1 tbsp butter until cooked through; set aside.
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Melt remaining butter, add garlic, then cream and milk; simmer gently.
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Stir in Parmesan and seasonings until smooth.
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Toss pasta and shrimp with sauce, adding pasta water if needed.
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Garnish with parsley and serve warm.
Notes
Use freshly grated cheese for the smoothest sauce, and avoid high heat when cooking the Alfredo to maintain its creamy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes