Ingredients
Scale
8 ounces fettuccine pasta
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
Salt and pepper to taste
1/4 cup butter
1 cup heavy cream
1 clove garlic, minced
1 1/2 cups freshly grated Parmesan cheese
1/4 cup chopped parsley
Instructions
- Cook fettuccine according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Season shrimp with salt and pepper, then add to the skillet. Cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from skillet and set aside.
- In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Stir in heavy cream and bring to a simmer. Reduce heat to low and gradually add Parmesan cheese, stirring until sauce is creamy and cheese has melted.
- Return the shrimp to the skillet and add cooked fettuccine. Toss well to coat the pasta and shrimp with the Alfredo sauce. Cook for an additional 2-3 minutes, until everything is heated through.
- Garnish with chopped parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 650 kcal