Ingredients:
1 lb (450g) shrimp, peeled and deveined
2 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
½ cup milk (optional, for a lighter sauce)
½ tsp salt
½ tsp black pepper
½ tsp Italian seasoning (optional)
8 oz (225g) fettuccine pasta
2 tbsp chopped parsley (for garnish)
Instructions:
1. Cook the pasta:
Boil a large pot of salted water and cook the fettuccine according to package instructions. Drain and set aside.
2. Cook the shrimp:
In a large skillet over medium heat, melt 1 tablespoon of butter.
Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove from the skillet and set aside.
3. Make the Alfredo sauce:
In the same skillet, melt the remaining butter and sauté the minced garlic for about 30 seconds until fragrant.
Pour in the heavy cream and stir well. Let it simmer for 2-3 minutes.
Add the Parmesan cheese and stir continuously until melted and smooth. If the sauce is too thick, add a little milk to reach your desired consistency.
Season with salt, black pepper, and Italian seasoning.
4. Combine everything:
Add the cooked pasta to the sauce and toss to coat evenly.
Return the shrimp to the skillet and mix gently.
5. Serve:
Garnish with chopped parsley and extra Parmesan cheese if desired.
Serve immediately and enjoy!
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