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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.
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.
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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.
This italian_american recipe takes 35 minutes to prepare and yields 4 servings. At 839.58 calories per serving with 39.03g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Sauté 1 cup of sliced mushrooms, a handful of fresh spinach, or steamed broccoli florets and add them to the sauce along with the shrimp.
Add 1/2 teaspoon of red pepper flakes along with the garlic for a spicy kick.
This recipe works wonderfully with seared chicken breast strips or scallops instead of shrimp.
For a less rich sauce, you can substitute half of the heavy cream with half-and-half or whole milk. Note that the sauce will be thinner and less creamy.
Stir in a tablespoon of lemon juice and some zest at the very end to brighten up the rich flavors of the sauce.
Shrimp is a fantastic source of high-quality, lean protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
The Parmesan cheese and heavy cream provide a significant amount of calcium, a mineral crucial for maintaining strong bones and teeth, as well as proper nerve and muscle function.
Beyond protein, shrimp offers important nutrients like iodine, selenium, and vitamin B12, which support thyroid function, antioxidant defense, and red blood cell formation.
The fettuccine pasta serves as a primary source of complex carbohydrates, which your body uses as its main fuel source, providing sustained energy.
A typical serving of this Shrimp Fettuccine Alfredo contains approximately 800-1000 calories, primarily from the heavy cream, butter, cheese, and pasta. The exact number can vary based on specific ingredients and portion size.
While delicious, Shrimp Fettuccine Alfredo is an indulgent dish that is high in calories, saturated fat, and sodium. It's best enjoyed in moderation as part of a balanced diet. The shrimp does provide a good source of lean protein.
A grainy sauce is usually caused by two things: using pre-shredded cheese, which has anti-caking agents, or overheating the sauce after adding the cheese. Always use freshly grated Parmesan from a block and keep the heat on low when melting it in.
Alfredo sauce is best served fresh as it tends to separate and become oily upon reheating. If you must, you can store it in the refrigerator and reheat it gently on the stovetop over low heat, adding a splash of milk or cream to help restore its consistency.
Yes, you can use pre-cooked shrimp. Simply add them to the sauce at the very end with the pasta, and toss just long enough to heat them through, about 1-2 minutes. Be careful not to overcook them, as they can become rubbery.
For a lighter sauce, you can use half-and-half or a combination of milk and a thickening agent like a cornstarch slurry or a roux. However, for the classic rich and creamy texture, heavy cream is highly recommended.