🦐 Shrimp Fettuccine Alfredo

🦐 Creamy Shrimp Fettuccine Alfredo

🍝 Ingredients:

• 80 g (about 3 oz) fettuccine pasta

• 8–10 medium shrimp, peeled and deveined

• 1 tbsp unsalted butter

• 1 tsp olive oil

• 2 cloves garlic, minced

• ½ cup heavy cream

• ¼ tsp garlic powder (or seasoning of choice)

• Salt and black pepper, to taste

• Optional: freshly grated Parmesan cheese and chopped parsley for serving

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👩‍🍳 Instructions

1. Cook the pasta
Bring a large pot of salted water to a boil.
Add the fettuccine and cook according to package directions until al dente (firm to the bite).
Before draining, reserve about ½ cup of the pasta water — you may need it to adjust the sauce later.

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2. Cook the shrimp
In a large skillet, heat the butter and olive oil over medium heat.
Add the shrimp, season with salt, pepper, and a pinch of garlic powder.
Cook for 1–2 minutes per side, until they turn pink and opaque.
Transfer the shrimp to a plate and set aside.

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3. Make the Alfredo sauce
Using the same pan, add the minced garlic and sauté for about 30 seconds, just until fragrant (don’t let it brown).
Pour in the heavy cream and bring to a gentle simmer.
Season with a little more salt, pepper, and garlic powder.
Reduce the heat to low and let it thicken slightly, stirring occasionally.

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4. Combine everything
Add the cooked pasta and shrimp back into the pan.
Toss gently to coat everything in the creamy sauce.
If the sauce feels too thick, stir in a splash of the reserved pasta water until smooth and silky.

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5. Serve
Plate the pasta and top with freshly grated Parmesan and chopped parsley, if desired.
Serve immediately while warm and creamy.

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💡 Pro Tip:

For extra flavor, squeeze a bit of lemon juice over the pasta right before serving — it brightens up the richness of the Alfredo sauce beautifully!