Shrimp Alfredo
A creamy and delicious pasta dish that combines tender shrimp with rich Alfredo sauce and fettuccine, perfect for cozy dinners or special occasions.
Ingredients
For the Fettuccine
- 1 lb fettuccine pasta
For the Shrimp
- 2 tbsp unsalted butter (for shrimp)
- 2 lbs raw shrimp, peeled and deveined
- Salt, to taste
- Fresh cracked black pepper, to taste
For the Alfredo Sauce
- 2 tbsp unsalted butter (for sauce)
- 2 cloves garlic, minced
- 1 tbsp all-purpose flour
- 2 cups heavy whipping cream
- 1/4 cup sour cream
- 1/2 cup freshly grated Parmesan cheese
- Salt, to taste
- Fresh cracked black pepper, to taste
Instructions
Fettuccine Preparation
- Bring a large pot of salted water to a boil.
- Add the fettuccine pasta and cook according to the package instructions until al dente. Drain and set aside.
Alfredo Sauce Preparation
- In a large skillet, melt 2 tablespoons of butter over medium heat.
- Add the minced garlic and cook for about 1 minute until fragrant.
- Sprinkle in the flour and stir to combine.
- Slowly whisk in the heavy whipping cream, stirring continuously.
- Add the sour cream and both kinds of Parmesan cheese. Stir until the cheese has melted and the sauce is smooth.
- Season with salt and fresh cracked black pepper to taste.
Shrimp Cooking
- In a separate pan, melt 2 tablespoons of butter over medium heat.
- Add the raw shrimp and cook for 2-3 minutes on each side until they turn pink and are fully cooked. Season with salt and pepper.
Serving
- Serve the fettuccine on a plate, then top it with the creamy Alfredo sauce.
- Add the sautéed shrimp on top and sprinkle with extra grated Parmesan cheese and fresh herbs if desired.
- Enjoy with a side of garlic bread or a simple salad.
Notes
Use fresh shrimp for the best flavor, but frozen shrimp can be used if thawed properly. Adjust the amount of garlic to your taste for a stronger or milder flavor. Feel free to add vegetables like broccoli or spinach for extra nutrition and color.