Jumbo Shrimp Fettuccine Alfredo
Fettuccine tossed with seared jumbo shrimp and a creamy garlic Parmesan sauce, ready in about thirty minutes.
Equipment
- Large pot
- Large skillet
- Colander
Ingredients
Main Ingredients
- 12 oz fettuccine
- 1 lb jumbo shrimp peeled and deveined
- 1 cup heavy cream
- 4 tbsp butter
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 cup grated Parmesan cheese freshly grated
- 2 tbsp fresh parsley chopped
- ¼ tsp red pepper flakes
- 1 tsp salt plus more as needed
- ½ tsp black pepper
Instructions
Cooking
- Boil. Cook the fettuccine in salted water until al dente, save a cup of pasta water, and drain.
- Sear. Cook the seasoned shrimp in olive oil for two minutes per side, then set aside.
- Simmer. Melt the butter, cook the garlic briefly, and simmer the cream until slightly thick.
- Melt. Lower the heat and stir in the Parmesan until smooth.
- Toss. Combine the pasta, sauce, and shrimp, then top with parsley and pepper flakes.
Notes
Substitutions: Use large shrimp instead of jumbo, or half and half instead of heavy cream for a lighter sauce.
Tips: Dry the shrimp well and keep the cream at a gentle simmer.
Storage: Refrigerate for up to three days and reheat with a splash of milk.
Nutrition is calculated per serving.