One Pan Shrimp Fettuccine Alfredo
A delightful dish combining tender shrimp and creamy fettuccine in a rich Parmesan sauce, perfect for family dinners or special occasions.
Ingredients
Main Protein
- 1 pound shrimp, peeled and deveined Fresh, peeled, and deveined shrimp are perfect for this dish due to their tender texture.
Starch/Pasta
- 8 ounces fettuccine pasta This wide pasta holds creamy sauces beautifully.
Liquids/Dairy
- 1 cup heavy cream This creates the luscious Alfredo sauce that dreams are made of.
- 1 cup grated Parmesan cheese Essential for a creamy Alfredo sauce.
Aromatics & Vegetables
- 3 cloves garlic, minced Fresh, minced garlic gives great flavor.
Fats
- 2 tablespoons butter For sautéing the garlic and shrimp.
Seasoning/Spice Blend
- to taste salt Essential for bringing out the flavors.
- to taste pepper Essential for bringing out the flavors.
Optional Finishing Ingredients
- to taste chopped parsley Adds color and flavor; sprinkle on top before serving.
Instructions
Cooking
- Start by boiling a large pot of salted water and cook the fettuccine until al dente, about 10 minutes. Drain, reserving a cup of pasta water for later.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned.
- Add the shrimp to the skillet, cooking for 3-4 minutes until pink and opaque. Remove the shrimp and set aside.
- Pour the heavy cream into the same skillet, scraping the bottom to deglaze. Cook for about 3-4 minutes until slightly thickened.
- Stir in the grated Parmesan cheese, salt, and pepper to taste. Continue to cook, stirring until the cheese melts and the sauce is creamy.
- Add the cooked fettuccine and shrimp back into the skillet. Toss together, adding reserved pasta water a little at a time to reach desired sauce consistency.
- Remove from heat, sprinkle with fresh parsley, and serve hot.
Notes
Serve in shallow bowls for an elegant look. Pair with a simple green salad or garlic bread.