Shrimp Alfredo
Shrimp Alfredo is such an easy weeknight meal that is sure to impress. Whether you are making this for the family or guests, the reviews will be raving.
Servings: 4 servings
Ingredients
- 1/2 pound fettuccine cooked according to package instructions
- 4 tablespoons unsalted butter divided
- 2 garlic cloves minced
- 1 pound shrimp thawed and deveined
- 2 cups heavy cream
- 1 cup Parmesan cheese shredded (2.5 ounces)
- 1/4 teaspoon kosher salt (add more to taste)
- fresh black pepper (add more to taste)
- fresh parsley minced (optional)
Instructions
- Bring a large pot of water to a roaring boil. Season with one teaspoon kosher salt. Add the fettuccine and cook according to the length of time suggested on the package so the pasta is al dente. Stir immediately after adding it to the water and frequently while it is boiling.1/2 pound fettuccine
- In a large skillet over medium heat, melt two tablespoons butter. Add the garlic to the melted butter and cook until just fragrant, less than 30 seconds. Add the shrimp and cook for six minutes, tossing until the shrimp become opaque. Remove the shrimp with a slotted spoon and transfer to a plate, tenting with foil.2 garlic cloves, 1 pound shrimp
- Add the remaining two tablespoons butter, and melt. Whisk in the heavy cream. Bring it to a simmer, and turn the heat down low. Cook for 15 minutes, stirring occasionally. You should see occasional bubbles.2 cups heavy cream
- Stir in the Parmesan cheese until it melts. Season with salt and pepper, tasting and adding more as needed. I typically add about 3/4 teaspoon salt and almost 1/4 teaspoon black pepper. The seasoning at the end really pulls together the dish, so be sure to play with this.1 cup Parmesan cheese, 1/4 teaspoon kosher salt, fresh black pepper
- Toss with fettuccine, return the shrimp to the pan, and enjoy immediately with a sprinkle of fresh parsley if desired.