For the nights you want an amazing, yet easy alfredo pasta recipe, this shrimp alfredo pasta recipe is for you! Using fresh and minimal ingredients to make the alfredo from scratch, plus garlicky shrimp, and perfectly cooked fettuccine, your family will be lining up for seconds and thirds!
Course: Main Dish
Keyword: alfredo sauce, pasta recipe, shrimp dinner
Author: Julie Clark
For the pasta:
8ouncesfettucini(cooked to al dente)
For the shrimp:
10-12jumbo shrimp(I used shell and tail on for photo purposes)
Melt butter and heat oil over medium high heat in a pan.
Add in remaining ingredients and cook shrimp until pink on all sides, about 6-8 minutes.
Make the alfredo:
While the shrimp is cooking, start the alfredo sauce. IIn a heavy bottomed skillet, heat the cream and butter over medium low heat until the butter is melted.
Use a grater to finely grate the Parmesan cheese.
Add the freshly shredded Parmesan cheese to the sauce a few tablespoons at a time, stirring between each addition so that the cheese melts evenly. Be sure not to add the cheese too quickly. Take your time and add it slowly, stirring constantly!
After all the cheese is added, stir in the pepper and garlic, stirring over low heat for 1 minute.
Remove the skillet from the heat.
In a large pan mix together the cooked fettuccine, alfredo sauce and top with shrimp mixture.
The calories shown are based on the recipe serving 4, with 1 serving being 1/4 of the recipe. In order to lower the calories, use less alfredo sauce or use whole milk instead of heavy cream. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**