Description
This dish combines rich, garlicky butter shrimp with classic Alfredo for a decadent pasta you’ll want on repeat. Plump shrimp are sautéed until tender, tossed with silky fettuccine, and coated in a creamy Parmesan sauce. A squeeze of lemon juice and sprinkle of parsley brighten the flavors, making this indulgent dinner feel perfectly balanced.
Ingredients
12 oz fettuccine pasta
1 lb large shrimp, peeled and deveined
3 tbsp butter, divided
4 cloves garlic, minced
1 ½ cups heavy cream
½ cup chicken broth
1 cup Parmesan cheese, freshly grated
1 tbsp lemon juice
2 tbsp fresh parsley, chopped
Salt and black pepper, to taste
Instructions
Cook pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.
Season shrimp with salt and pepper. In a large skillet, melt 1 tbsp butter and cook shrimp until pink, about 2 minutes per side. Remove and set aside.
In the same skillet, melt remaining butter and sauté garlic until fragrant. Stir in cream and broth, simmering until slightly thickened.
Add Parmesan and whisk until smooth and creamy. Stir in lemon juice.
Return shrimp to the skillet along with pasta. Toss to coat, adding a splash of pasta water if needed.
Garnish with parsley and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
Nutrition
- Calories: 590
- Fat: 26g
- Carbohydrates: 45g
- Protein: 37g