Description
A creamy and delicious Shrimp Alfredo Pasta that combines succulent shrimp with a rich Alfredo sauce over perfectly cooked pasta.
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant.
- Add the shrimp to the skillet and cook until they turn pink, about 2-3 minutes per side.
- Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and smooth.
- Add the cooked fettuccine to the skillet and toss to coat in the sauce. Season with salt and pepper to taste.
- Serve immediately, garnished with fresh parsley.
Notes
- For a lighter version, you can use half-and-half instead of heavy cream.
- Feel free to add vegetables like spinach or broccoli for added nutrition.
- Make sure not to overcook the shrimp to keep them tender.
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 200mg