A creamy shrimp pasta made with fettuccine and a from-scratch alfredo sauce, rich in parmesan, butter, and garlic. A satisfying and elegant dish made in one skillet in under 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
12 oz fettuccine
1 lb large raw shrimp, peeled and deveined
4 tbsp unsalted butter
2 cups heavy cream
3 cloves garlic, minced
1½ cups grated parmesan cheese
Salt and pepper, to taste
2 tbsp chopped parsley
½ cup pasta water (reserved)
Instructions
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Boil fettuccine in salted water until al dente. Reserve ½ cup pasta water and drain.
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Heat 1 tbsp butter in a skillet over medium-high heat. Cook shrimp for 1–2 minutes per side until pink. Remove and set aside.
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Lower heat to medium. Add remaining butter and garlic; sauté for 30 seconds.
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Pour in cream and simmer for 3–4 minutes. Stir frequently.
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Reduce heat and stir in parmesan until smooth.
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Add pasta and shrimp. Toss to coat. Use pasta water to adjust thickness.
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Garnish with parsley and serve warm.