Description
A rich and comforting pasta dish featuring tender shrimp, silky homemade Alfredo sauce, and perfectly cooked fettuccine.
Ingredients
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Fettuccine pasta – 400 g (14 oz)
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Raw shrimp, peeled and deveined – 500 g (1.1 lb)
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Unsalted butter – 4 tablespoons (56 g)
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Olive oil – 1 tablespoon
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Garlic cloves, minced – 4 cloves
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Heavy cream – 2 cups (480 ml)
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Freshly grated Parmesan cheese – 1½ cups (150 g)
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Salt – 1 teaspoon, or to taste
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Black pepper – ½ teaspoon
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Italian seasoning – 1 teaspoon
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Paprika – ½ teaspoon
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Fresh parsley, chopped – 2 tablespoons
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Reserved pasta water – ½ cup (120 ml)
Instructions
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Cook fettuccine in salted boiling water until al dente. Reserve pasta water and drain.
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Season shrimp with salt, pepper, and paprika.
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Cook shrimp in olive oil and 1 tablespoon butter for 2–3 minutes per side. Remove and set aside.
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Melt remaining butter, add garlic, and cook briefly.
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Stir in cream and simmer gently until slightly thickened.
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Add Parmesan gradually, stirring until smooth.
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Season the sauce and add pasta, loosening with pasta water as needed.
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Return shrimp to the pan, toss to combine, and garnish with parsley.
Notes
Cook shrimp just until pink to keep them tender. Adjust sauce thickness with pasta water for the perfect creamy consistency.
- Prep Time: 15 minutes
- Cook Time: 25 minutes