Shrimp Alfredo Pasta
Ingredients
The pasta
The sauce
-
2
Tbsp
butter
-
4
cloves
garlic, minced
-
1
cup
heavy cream
-
¾
cup
Parmesan
-
⅛
tsp
salt
-
¼
tsp
freshly cracked pepper
-
1
Tbsp
chopped fresh parsley (optional)
The shrimp
-
½
lb.
medium shrimp, peeled and deveined
Instructions
- Thaw and peel the shrimp if frozen, and pat dry.
- Bring a pot of water to a boil and cook the fettuccine until tender, reserving ½ cup of pasta water before draining.
- In a skillet, melt 1 tablespoon of butter and cook the shrimp for 1-2 minutes on each side until opaque and pink, then remove from skillet.
- Reduce heat and add the remaining butter and minced garlic to the skillet, sautéing until fragrant.
- Add the heavy cream to the skillet and bring to a simmer, whisking to dissolve any browned bits.
- Whisk in the Parmesan until melted, then season with salt and pepper.
- Add the drained pasta and cooked shrimp to the sauce, tossing to coat. Add reserved pasta water if the sauce is too thick.
- Garnish with parsley and serve.
Nutrition Facts (estimated)
Servings
4
Calories
592
Total fat
36g
Total carbohydrates
44g
Total protein
24g
Sodium
852mg
Cholesterol
0mg
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