Shrimp Alfredo
Ingredients
The pasta
-
10
ounces
fettuccine pasta
The sauce
-
5
tablespoons
butter
-
1
cup
heavy cream
-
¾
cup
freshly grated parmesan cheese
-
to taste
salt
-
to taste
black pepper
The shrimp
-
1
pound
shrimp, peeled and deveined
-
1
teaspoon
minced garlic
-
2
tablespoons
chopped parsley
Instructions
- Cook the fettuccine in salted boiling water according to package directions until al dente.
- In a saucepan, melt 4 tablespoons of butter over medium-low heat and add the heavy cream, simmering until slightly thickened.
- Whisk in the parmesan cheese until melted, then season the sauce with salt and pepper.
- In a separate pan, heat 1 tablespoon of butter over medium-high heat and cook the shrimp, seasoning with salt and pepper until pink and opaque.
- Add garlic to the shrimp and cook for an additional 30 seconds.
- Drain the pasta and toss it with the alfredo sauce.
- Serve the pasta topped with shrimp and garnished with parsley.
Nutrition Facts (estimated)
Servings
4
Calories
689
Total fat
35g
Total carbohydrates
52g
Total protein
41g
Sodium
743mg
Cholesterol
477mg
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