Description
This Shrimp Alfredo Pasta features succulent shrimp, a creamy sauce, and tender fettuccine. Perfect for quick dinners that impress without the fuss!
Ingredients
Scale
- 1 pound fettuccine noodles
- 1 tablespoon olive oil
- 6 tablespoons salted butter, divided
- 1 pound large 31-40 count shrimp peeled, deveined and tails-off, patted dry
- 1 tablespoon minced garlic
- ½ teaspoon salt divided
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons all-purpose flour
- 1½ cups whole milk
- 1¼ cups heavy whipping cream
- 1 cup parmesan cheese shredded
- 2 teaspoons fresh parsley finely chopped, optional garnish
Instructions
- Cook the fettuccine noodles in a large pot of boiling salted water to al dente according to package directions, then drain and set aside.
- In a large skillet over medium-high heat, add the olive oil and one tablespoon of butter. Once melted, add the shrimp in an even layer and cook for 2-2½ minutes on one side.
- Flip the shrimp, add minced garlic, and season with ¼ teaspoon salt and black pepper. Cook for an additional 2-2½ minutes until the shrimp turn pink and the garlic is softened.
- Remove the shrimp from the skillet and set aside on a clean plate.
- Reduce the heat to medium and add the remaining 5 tablespoons of butter. Once melted, stir in garlic powder and all-purpose flour, whisking for 1 minute until absorbed by the butter.
- Gradually add whole milk and heavy cream while whisking until fully incorporated without any lumps.
- Bring the mixture to a boil, then reduce heat and simmer for 3-4 minutes or until thickened enough to coat the back of a spoon.
- Whisk in the parmesan cheese until completely melted and the sauce is smooth.
- Add the fettuccine noodles to the skillet and toss to coat in the sauce.
- Return the shrimp to the skillet and garnish with fresh chopped parsley if desired.
Notes
To ensure shrimp cook perfectly, do not overcrowd the skillet when sautéing.
For an extra kick, add a pinch of red pepper flakes when cooking the shrimp.
This dish can be served with a side of garlic bread for a complete meal.
Nutrition
- Serving Size: 1 plate
- Calories: 735
- Sugar: 4g
- Sodium: 1090mg
- Fat: 47g
- Saturated Fat: 29g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 260mg