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Creamy Alfredo with succulent shrimp & tender asparagus – a rich, soul-satisfying dinner!
Indulge in this classic Italian-American comfort dish. Tender shrimp and fettuccine pasta are tossed in a rich, velvety Parmesan cream sauce made from scratch. A restaurant-quality meal ready in under 40 minutes.
Serving size: 1.5 cups
Tender-crisp asparagus spears roasted to perfection with a hint of garlic and a squeeze of fresh lemon. A quick, healthy, and elegant side dish that pairs well with almost any main course.
Serving size: 1 serving
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Creamy Alfredo with succulent shrimp & tender asparagus – a rich, soul-satisfying dinner!
This italian_american dish is perfect for dinner. With 931.36 calories and 41.800000000000004g of protein per serving, it's a nutritious choice for your meal plan.
Cook the Pasta: Bring a large pot of water to a rolling boil. Add 1 tbsp of salt, then add the fettuccine. Cook according to package directions until al dente, typically 8-10 minutes. Just before draining, reserve 1.5 cups of the starchy pasta water, then drain the pasta.
Prepare and Cook Shrimp: While the pasta cooks, pat the shrimp completely dry with paper towels. Season them with 0.5 tsp salt and 0.25 tsp black pepper. Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until they are pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the skillet and set aside.
Start the Sauce: Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and cook for 30-60 seconds until fragrant, stirring constantly to prevent it from burning.
Build the Cream Sauce: Slowly pour in the heavy cream while whisking. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes, whisking occasionally, until it has thickened slightly and coats the back of a spoon.
Finish the Sauce: Reduce the heat to low. Gradually add the freshly grated Parmesan cheese, a handful at a time, whisking continuously until the cheese is fully melted and the sauce is smooth. Stir in the remaining 1 tsp salt, 0.25 tsp black pepper, and the ground nutmeg (if using).
Combine and Serve: Add the drained fettuccine and the cooked shrimp back into the skillet with the sauce. Toss gently with tongs until the pasta and shrimp are thoroughly coated. If the sauce is too thick, add a splash of the reserved pasta water (1-2 tbsp at a time) until it reaches your desired consistency. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.
Preheat your oven to 400°F (200°C). Prepare the asparagus by washing the spears and patting them completely dry with a paper towel. To remove the tough ends, hold a spear with both hands and bend it until it naturally snaps. Use this first spear as a guide to chop the ends off the rest of the bunch.
On a large, rimmed baking sheet, place the trimmed asparagus. Drizzle with olive oil, then sprinkle evenly with salt, black pepper, and garlic powder. Use your hands to toss the spears gently, ensuring each one is lightly coated.
Arrange the seasoned asparagus in a single, even layer on the baking sheet, making sure not to overcrowd the pan. This helps them roast rather than steam.
Roast for 10-12 minutes. The exact time will depend on the thickness of your spears. They are done when they are tender-crisp and the tips are slightly browned and crispy. You can test for doneness by piercing a spear with a fork.
Remove the baking sheet from the oven. Transfer the roasted asparagus to a serving platter and serve immediately with fresh lemon wedges on the side for squeezing over the top.
