Shrimp Fettucine Alfredo
This Alfredo Pasta Recipe with Shrimp hits just the spot. Creamy shrimp alfredo make in a large skillet over pasta with freshly grated parmesan cheese, cooked shrimp, heavy cream and butter cooked over medium heat.
Servings: 4
Calories: 1069kcal
Ingredients
- 400 grams Fettuccine Pasta
- ¾ pounds Shrimp 16 large, deveined, cleaned and tail removed
- 1 teaspoon salt
- pepper to taste
- 8 tablespoons of Butter
- 2 cups Heavy Cream
- 1 ½ cup parmesan cheese
- Parsley for garnish optional
Instructions
- Cook pasta as per box directions. Reserve 1 cup of the pasta water.
- While pasta is cooking pat dry the shrimp with a paper towel and place them in a plate.
- Cook the shrimp in a skillet with 2 tablespoons of the butter. Season with salt and pepper to taste. You will know they are cooked with they are no longer translucent and pink in color. Transfer to a plate.
- Add remaining butter and let melt. Add heavy cream and parmesan cheese and stir to a light boil.
- Add pasta and shrimp and mix to combine. If the sauce is too thick use, the pasta water to thin it out.
- Garnish with parsley (optional) and serve immediately.
Nutrition
Serving: 1/4 dish | Calories: 1069kcal | Carbohydrates: 50g | Protein: 41g | Fat: 79g | Saturated Fat: 48g | Polyunsaturated Fat: 24g | Trans Fat: 3g | Cholesterol: 407mg | Sodium: 2231mg | Fiber: 2g | Sugar: 5g