This rich, creamy Fettuccine Alfredo with Garlic Shrimp comes together in just 20 minutes but tastes totally restaurant-worthy. It's also made with just a handful of ingredients that you probably already have on hand making it the perfect weeknight dinner.
What is in this dish?
- Butter
- Garlic
- Shrimp
- Fresh fettuccine pasta
- Heavy cream
- Parmesan cheese
- Parsley
- Salt and pepper
What can I use instead of shrimp in this recipe?
If you're not a fan of shrimp or don't have any on hand, feel free to swap in some cooked chicken or salmon in this recipe instead. You can also leave out the protein entirely if you prefer.
For more incredible pasta ideas, check out these recipes:
Fettuccine Alfredo with Garlic Shrimp
This rich, creamy Fettuccine Alfredo with Garlic Shrimp comes together in just 20 minutes but tastes totally restaurant-worthy. It's also made with just a handful of ingredients that you probably already have on hand making it the perfect weeknight dinner.
Ingredients
- 4 tbsp butter, divided
- 4 garlic cloves, minced and divided
- 1 lb peeled shrimp
- 1 lb fresh fettuccine pasta
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- 1 tbsp chopped fresh parsley
- Salt and pepper to taste
Instructions
- In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add half of the garlic to the pan and cook until it becomes fragrant, about 30 seconds.
- Add the shrimp to the pan and season with salt and pepper to taste. Cook until the shrimp begins to turn pink, about 2 to 3 minutes. Flip the shrimp and continue to cook until it is fully pink and opaque, another 1 to 2 minutes. Remove the shrimp from the pan and set it aside.
- In a large pot of boiling water, cook the pasta according to package directions.
- While the pasta is cooking, add the remaining 2 tablespoons of butter to the skillet. Once the butter is melted, add the remaining garlic to the pan. Cook, stirring occasionally until it becomes fragrant, about 30 seconds. Reduce the heat to medium-low and add the cream and Parmesan cheese. Cook, stirring, until the Parmesan melts into the cream, about 1 to 2 minutes.
- Transfer the cooked pasta to the skillet and toss until the pasta is evenly coated with the sauce.
- Serve immediately topped with the shrimp and parsley. Store in the refrigerator for up to 3 days.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 743Total Fat: 41gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 353mgSodium: 1600mgCarbohydrates: 51gFiber: 2gSugar: 3gProtein: 41g
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