Shrimp fettuccine alfredo is a classic Italian-American dish that combines succulent shrimp with creamy Alfredo sauce and perfectly cooked fettuccine. This dish is not only comforting but also quick to prepare, making it an ideal choice for a weeknight dinner or a special occasion. With just a few ingredients, you can create a restaurant-quality meal right at home!
Ingredients
- 8 oz fettuccine pasta
- 1 lb shrimp, peeled and deveined
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 4 tbsp butter
- 3 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Servings and Cooking Time
This recipe serves 4. Preparation time is approximately 10 minutes, and cooking time is about 15 minutes.
Nutritional Value
The nutritional value of shrimp fettuccine alfredo per serving (1/4 of the recipe) is approximately:
– Calories: 650
– Protein: 30g
– Carbohydrates: 65g
– Fat: 35g
– Fiber: 2g
– Sodium: 800mg
Step-by-Step Cooking Process
1. Boil water in a large pot and cook the fettuccine according to package instructions until al dente. 2. Drain the pasta, reserving 1 cup of pasta water. 3. In a large skillet, melt butter over medium heat. 4. Add minced garlic and sauté for about 1 minute until fragrant. 5. Add the shrimp and season with salt and pepper; cook until pink and opaque, about 3-4 minutes. 6. Pour in heavy cream and bring to a gentle simmer. 7. Stir in Parmesan cheese until melted and smooth. 8. Add the cooked fettuccine to the sauce, tossing to combine. 9. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached. 10. Garnish with fresh parsley and serve immediately. 
Alternative Ingredients
If you’re looking for alternatives, you can use whole wheat fettuccine for a healthier option or substitute the heavy cream with half-and-half for a lighter sauce. Additionally, cooked chicken or vegetables can be added for extra flavor and nutrition.
Serving and Pairings
Shrimp fettuccine alfredo pairs wonderfully with a side of garlic bread or a fresh green salad. A crisp white wine, such as Pinot Grigio, complements the dish beautifully.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop with a splash of milk to restore creaminess. Freezing is not recommended, as the sauce may separate upon thawing.
Cooking Mistakes
- Overcooking the shrimp can make them rubbery.
- Using low-quality cheese can affect the sauce’s flavor.
- Not reserving pasta water can lead to a dry dish.
- Skipping the garlic can diminish the overall taste.
- Rushing the sauce can prevent it from thickening properly.
Helpful Tips
- Use freshly grated Parmesan for the best flavor.
- Don’t forget to taste and adjust seasoning as needed.
- Cook the pasta just until al dente for optimal texture.
- Experiment with adding spinach or sun-dried tomatoes for variety.
FAQs
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp, but be sure to thaw and drain them before cooking for the best results.
Is there a vegetarian version of shrimp fettuccine alfredo?
Yes, you can replace shrimp with sautéed mushrooms or other vegetables to create a delicious vegetarian version.
How can I make this dish gluten-free?
You can use gluten-free fettuccine or any other gluten-free pasta to make this dish gluten-free.
What can I use instead of heavy cream?
You can substitute heavy cream with half-and-half or coconut milk for a lighter or dairy-free option.
How long does it take to cook fettuccine?
Fettuccine typically takes about 10-12 minutes to cook until al dente, depending on the brand and thickness.
Conclusion
Shrimp fettuccine alfredo is a comforting and indulgent dish that is easy to prepare at home. With its rich flavors and creamy texture, it’s sure to impress your family and friends. Enjoy this classic recipe for a delightful meal any night of the week!
Shrimp Fettuccine Alfredo
Ingredients
- 8 oz fettuccine pasta
- 1 lb shrimp peeled and deveined
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 4 tbsp butter
- 3 cloves garlic minced
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Boil water in a large pot and cook the fettuccine according to package instructions until al dente.
- Drain the pasta, reserving 1 cup of pasta water.
- In a large skillet, melt butter over medium heat.
- Add minced garlic and sauté for about 1 minute until fragrant.
- Add the shrimp and season with salt and pepper; cook until pink and opaque, about 3-4 minutes.
- Pour in heavy cream and bring to a gentle simmer.
- Stir in Parmesan cheese until melted and smooth.
- Add the cooked fettuccine to the sauce, tossing to combine.
- If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Garnish with fresh parsley and serve immediately.
Nutrition
