Fettuccine in a creamy parmesan sauce, topped with sautéed garlic shrimp. Easy enough for a weeknight, fancy enough for company.
Ingredients
- 10 oz fettuccine pasta
- 5 tablespoons butter, divided
- 1 cup heavy cream
- ¾ cup freshly grated parmesan cheese
- Salt and pepper to taste
- 1 pound shrimp, peeled and deveined, tails removed if desired
- 1 teaspoon minced garlic
- 2 tablespoons chopped parsley
Instructions
- Cook pasta in salted water according to package directions.
- Melt 4 tablespoons of butter in a saucepan over medium-low heat.
- Add the cream and simmer for 4–5 minutes until just thickened — do not boil.
- Whisk in the parmesan cheese, stirring continuously until melted and smooth.
- Season the sauce with salt and pepper to taste.
- In a separate large pan, heat the remaining 1 tablespoon butter over medium-high heat.
- Add the shrimp and season with salt and pepper.
- Cook for 3–4 minutes, stirring occasionally, until pink and opaque.
- Add the garlic and cook for an additional 30 seconds.
- Drain the pasta and toss with the alfredo sauce. Arrange shrimp on top, sprinkle with parsley, and serve.
Notes
- Use large or extra-large shrimp (26–30 per pound or 31–35 per pound) for best results.
- Leave tails on for a nicer presentation; remove them if you’d rather just eat.
- Use freshly grated parmesan — pre-shredded won’t melt as smoothly into the sauce.