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Indulge in a rich, creamy Alfredo sauce tossed with perfectly cooked fettuccine and succulent, garlic-sautéed shrimp. This classic Italian-American comfort food is surprisingly easy to make and ready in under 35 minutes, perfect for a weeknight dinner.
For 4 servings
Cook the Fettuccine: 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 (usually 8-10 minutes). Just before draining, reserve 1 cup of the starchy pasta water, then drain the pasta. Do not rinse it.
Sauté the Shrimp: While the pasta is cooking, melt 2 tablespoons of the butter in a large skillet or pan over medium-high heat. Add 3 cloves of minced garlic and cook for 30 seconds until fragrant. Add the shrimp in a single layer, season with a pinch of salt and pepper, and cook for 1-2 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
Start the Alfredo Sauce: In the same skillet, reduce the heat to medium. Add the remaining 6 tablespoons of butter. Once melted, add the remaining 2 cloves of minced garlic and cook for 1 minute, stirring constantly. Slowly whisk in the heavy cream. Bring to a gentle simmer and let it cook for 3-4 minutes, stirring occasionally, until it thickens slightly.
Finish the Sauce: Remove the skillet from the heat to prevent the cheese from clumping. Gradually add the grated Parmesan cheese, whisking continuously until the sauce is smooth and creamy. Stir in 1 tsp salt, 1/2 tsp black pepper, and the optional nutmeg. Taste and adjust seasoning as needed.
Combine and Serve: Return the skillet to low heat. Add the drained fettuccine and the cooked shrimp to the sauce. Toss gently to coat everything evenly. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Garnish with fresh parsley and serve immediately.
Indulge in a rich, creamy Alfredo sauce tossed with perfectly cooked fettuccine and succulent, garlic-sautéed shrimp. This classic Italian-American comfort food is surprisingly easy to make and ready in under 35 minutes, perfect for a weeknight dinner.
This italian_american recipe takes 35 minutes to prepare and yields 4 servings. At 954.76 calories per serving with 42.42g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
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Toss in 1-2 cups of steamed broccoli florets, sautéed mushrooms, or wilted spinach with the pasta for added nutrients and color.
Add 1/2 teaspoon of red pepper flakes along with the garlic when sautéing the shrimp for a spicy kick.
Swap the shrimp for 1 lb of sliced chicken breast or scallops. Adjust cooking time accordingly.
For a slightly lighter sauce, you can substitute half of the heavy cream with whole milk or half-and-half, but be aware the sauce will be thinner and less rich.
Shrimp and Parmesan cheese provide high-quality protein, which is essential for muscle repair, growth, and overall body function.
Shrimp is one of the best dietary sources of selenium, a powerful antioxidant that helps protect cells from damage and supports thyroid function.
The carbohydrates from the fettuccine pasta are a primary source of energy for the body and brain, making this a very satisfying meal.
A typical serving of this Shrimp Alfredo contains approximately 900-1100 calories, primarily from the cream, butter, cheese, and pasta. It is a rich and indulgent dish.
Shrimp Alfredo is high in calories, saturated fat, and sodium, so it's not considered a health food. It's best enjoyed as an occasional treat. The shrimp does provide a good source of protein and selenium.
A grainy sauce is almost always caused by using pre-shredded cheese, which has anti-caking agents. To ensure a smooth sauce, always use a block of Parmesan cheese and grate it yourself. Also, adding the cheese off the heat helps prevent it from seizing.
You can, but it will significantly change the recipe. A sauce made with milk will be much thinner and won't have the classic rich, creamy texture of an Alfredo. For best results, stick with heavy cream.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan over low heat, adding a splash of milk or cream to help restore the sauce's consistency, as it tends to separate when reheated.
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