Description
This classic Italian-American dish features tender fettuccine pasta tossed in a rich and creamy Alfredo sauce studded with succulent sautéed shrimp. Perfectly balanced with garlic, Parmesan cheese, and a hint of crushed red pepper flakes, this comforting seafood pasta is garnished with fresh parsley and optional lemon wedges for a bright finish. A satisfying main course ideal for an elegant weeknight meal or special occasion.
Ingredients
Scale
Pasta
- 12 oz fettuccine pasta
Shrimp and Sauce
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and black pepper to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
Garnish
- 2 tablespoons chopped fresh parsley
- Lemon wedges (optional, for serving)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain the pasta and set aside.
- Sauté Shrimp: Heat olive oil in a large skillet over medium heat. Add the shrimp seasoned with a pinch of salt and black pepper. Cook for 2–3 minutes on each side until the shrimp turn pink and opaque. Remove from skillet and set aside.
- Prepare Alfredo Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Pour in the heavy cream and bring to a gentle simmer.
- Add Cheese and Seasoning: Whisk in the grated Parmesan cheese and crushed red pepper flakes if using, stirring continuously until the sauce becomes smooth and creamy.
- Combine Shrimp and Pasta: Return the cooked shrimp to the skillet with the sauce. Add the cooked fettuccine and toss gently to evenly coat everything with the creamy Alfredo sauce.
- Final Seasoning and Serve: Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with chopped fresh parsley and lemon wedges on the side if desired.
Notes
- Use freshly grated Parmesan cheese for the best texture and flavor in the sauce.
- Substitute half-and-half for heavy cream for a lighter version of the sauce, though it may be less rich and creamy.
- Do not overcook the shrimp to avoid rubbery texture; they cook quickly and should just turn pink.
- Crushed red pepper flakes are optional to add a subtle spicy kick.
- Lemon wedges add a bright citrus note that complements the richness of the dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
