A rich and satisfying shrimp pasta dish featuring fettuccine tossed in a creamy, homemade alfredo sauce made with garlic, parmesan, and butter. A quick and comforting meal with restaurant-quality flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
12 oz fettuccine pasta
1 lb large raw shrimp, peeled and deveined
4 tbsp unsalted butter
2 cups heavy cream
3 garlic cloves, minced
1½ cups freshly grated parmesan cheese
Salt and pepper, to taste
2 tbsp chopped fresh parsley
½ cup reserved pasta water
Instructions
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Boil pasta in salted water until al dente. Reserve ½ cup water, then drain.
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In a large skillet, melt 1 tbsp butter over medium-high heat. Cook shrimp 1–2 minutes per side until done. Remove and set aside.
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Lower heat to medium. Melt remaining butter, add garlic, and sauté 30 seconds.
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Pour in cream. Simmer 3–4 minutes, stirring often.
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Reduce heat. Add parmesan gradually, stirring until smooth.
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Add pasta and shrimp. Toss gently to coat, adding pasta water as needed.
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Garnish with parsley. Serve hot.