Ingredients
- 8 ounces fettuccine pasta
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and pepper, to taste
- 1 tablespoon chopped fresh parsley, for garnish
- Lemon wedges, for serving
If you’re out of fettuccine, feel free to substitute with spaghetti or linguine. For a lighter version, you can swap out the heavy cream for half-and-half, though it might slightly change the sauce’s richness.
Instructions
- Begin by cooking the fettuccine pasta in a large pot of boiling salted water according to package instructions. Drain well and set aside.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
- Add the shrimp to the skillet and season with salt and pepper. Cook, stirring occasionally, until pink and opaque, about 4-5 minutes. Transfer the shrimp to a plate and set aside.
- Reduce the heat to low and pour in the heavy cream, stirring to combine. Gradually whisk in the Parmesan cheese until smooth and slightly thickened, about 3-4 minutes.
- Return the shrimp to the skillet and toss to coat in the Alfredo sauce. Add the cooked pasta and gently toss to combine, ensuring each strand is coated with sauce.
- Garnish with fresh parsley and serve immediately with lemon wedges. Enjoy the creamy goodness!
Remember, cooking is all about using your senses, just like my abuela taught me. Listen for the sizzle, smell the garlic, and taste as you go.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International