Shrimp Fettuccine Alfredo

Shrimp Fettuccine Alfredo

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings

1 pound long pasta, (linguine, fettuccine, or spaghetti)

2 tablespoons unsalted butter
1 1/2 pounds raw shrimp, peeled, deveined & tails removed

For the Alfredo Sauce
2 tablespoons unsalted butter
1 clove garlic, crushed or grated

4 ounces cream cheese

1 cup half-n-half
1 cup Parmesan cheese, shredded
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg

For the Garnish (optional)
Parmesan cheese, shredded
Fresh or dried parsley, chopped

Bring a large pot of salted water to a boil (season liberally with salt). Add pasta to the pot and cook according to package directions until al dente. Drain and return to the pot.

While pasta cooks, melt 2 tablespoons butter in a medium saucepan over medium-high heat. Add garlic and cook for 1 minute or until fragrant, stirring often to prevent burning.

Add cream cheese to the saucepan and cook until it’s melted, about 5 minutes.

Add half-n-half and Parmesan cheese to the saucepan. Bring to a simmer, whisking often to make sure that everything melts together and to prevent burning. Cook for 8 minutes or until the sauce thickens. Season with salt, pepper and nutmeg and whisk to combine.

While the sauce is simmering, cook shrimp. In a large skillet, melt 2 tablespoons butter over medium high heat. Add shrimp to the skillet and cook for 2-4 minutes on each side, turning once, until pink and cooked all the way through.

Add shrimp in with the pasta in the large pot and pour the sauce over everything. Toss to combine and coat the pasta.

Portion the pasta into 4 bowls. Sprinkle Parmesan and parsley over each plate, if desired. Serve immediately.

Prep time includes peeling shrimp. If you prep earlier in the day and cook everything at one, the recipe is done in 15 minutes.
If the sauce looks too thick, add a little more milk or cream to thin it out to your desired consistency.

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