Ingredients
- 1 pound medium to large shrimp, deveined and peeled
- 8 ounces fettuccine or linguine
- 3 tablespoons unsalted butter
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 cup grated Parmesan cheese
- Freshly cracked black pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the shrimp: Rinse the shrimp under cold water and pat dry. Season them with a pinch of salt and pepper.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve a cup of pasta water before draining.
- Sauté the shrimp: In a large skillet, sauté the shrimp in 2 tablespoons of butter over medium heat for 2-3 minutes on each side until pink and opaque. Remove from skillet and set aside.
- Make the sauce: In the same skillet, add another tablespoon of butter, then add minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan until melted and creamy.
- Combine and serve: Toss the cooked pasta into the Alfredo sauce, adding the sautéed shrimp. Adjust thickness with reserved pasta water as needed. Season with black pepper and garnish with parsley before serving.
Notes
For a vegetarian version, substitute shrimp with sautéed mushrooms or zucchini. Storing leftovers in an airtight container in the refrigerator keeps for about 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Pescatarian