Description
A simple recipe for rich and creamy shrimp fettuccine pasta.
Ingredients
Scale
- 1 pound fettuccine pasta
- 1 pound raw shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup chicken broth
- 1/4 cup unsalted butter
- Salt to taste
- Black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook fettuccine according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
- While pasta cooks, season shrimp lightly with salt and pepper.
- In a large skillet, melt butter with olive oil over medium heat. Add garlic and cook for 1 minute until fragrant.
- Add shrimp to the skillet and cook for 2-3 minutes per side until pink and cooked through. Remove shrimp from the skillet and set aside.
- Pour heavy cream and chicken broth into the same skillet. Bring to a simmer, stirring occasionally. Reduce heat to low.
- Stir in the Parmesan cheese until the sauce is smooth. Season with salt and pepper. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
- Add the drained fettuccine and the cooked shrimp back to the skillet. Toss gently to coat everything in the sauce.
- Serve immediately, garnished with fresh parsley.
Notes
- For extra flavor, add a pinch of red pepper flakes with the garlic.
- You can substitute half-and-half for heavy cream for a slightly lighter sauce, but the texture will be less rich.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 3
- Sodium: 450
- Fat: 45
- Saturated Fat: 25
- Unsaturated Fat: 20
- Trans Fat: 1
- Carbohydrates: 55
- Fiber: 3
- Protein: 35
- Cholesterol: 250
Keywords: creamy shrimp fettuccine, shrimp pasta, garlic cream sauce, fettuccine alfredo with shrimp