Ingredients:
1 pound fettuccine pasta
1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
1 tablespoon butter
2 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Cook the pasta:
Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente, according to package instructions. Drain and set aside.
Cook the shrimp:
While the pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add the shrimp and cook until they are pink and opaque, about 2-3 minutes per side. Remove shrimp from the skillet and set aside.
Make the Alfredo sauce:
In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Pour in heavy cream and bring to a simmer. Let it cook for about 5 minutes, or until the cream begins to thicken.
Stir in grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
Return the shrimp to the skillet and stir to coat in the Alfredo sauce.
Combine pasta and sauce:
Add the cooked fettuccine to the skillet and toss with the Alfredo sauce and shrimp. Heat through, ensuring the pasta is well coated with the creamy sauce.
Serve:
Serve hot, garnished with chopped parsley.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 650 kcal per serving | Servings: 4