Ingredients:
- 8 ounces fettuccine pasta
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Chopped fresh parsley, for garnish (optional)
Instructions:
- Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside.
- In the same skillet, reduce the heat to low and pour in the heavy cream. Stir gently and heat until the cream starts to simmer.
- Gradually whisk in the grated Parmesan cheese until smooth and well combined. Continue cooking over low heat, stirring occasionally, until the sauce thickens.
- Season the Alfredo sauce with salt, black pepper, and red pepper flakes (if desired). Adjust the seasoning to your taste.
- Add the cooked fettuccine pasta to the skillet with the Alfredo sauce and toss until the pasta is well coated.
- Return the cooked shrimp to the skillet and gently stir it into the pasta and sauce.
- Cook for an additional 1-2 minutes until the shrimp is heated through.
- Remove from heat and let the Shrimp Alfredo sit for a few minutes to allow the flavors to meld together.
- Serve the Shrimp Alfredo hot, garnished with chopped fresh parsley, if desired.
Enjoy your creamy and flavorful Shrimp Alfredo!
