Shrimp Alfredo Pasta
Ingredients:
1 lb (450g) large shrimp, peeled and deveined
8 oz (225g) fettuccine pasta
2 tbsp olive oil
4 tbsp unsalted butter
3 garlic cloves, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1/4 tsp freshly ground black pepper
Salt, to taste
1/4 cup fresh parsley, chopped (for garnish)
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions, until al dente. Drain, reserving about 1/2 cup of pasta cooking water.
Cook the Shrimp:
In a large skillet, heat the olive oil over medium heat. Add the shrimp to the pan in a single layer. Cook for about 2-3 minutes on each side until the shrimp turn pink and are just cooked through. Remove the shrimp from the skillet and set aside.
Make the Alfredo Sauce:
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
Pour in the heavy cream, and bring it to a simmer. Let it cook for about 2-3 minutes until it thickens slightly.
Stir in the grated Parmesan cheese until smooth. Season with salt and pepper to taste.
Combine the Pasta and Shrimp:
Add the cooked pasta to the skillet with the Alfredo sauce, tossing to coat the pasta with the sauce. If the sauce is too thick, add some of the reserved pasta water to reach your desired consistency.
Add the cooked shrimp and gently toss to combine.
Garnish and Serve:
Garnish with freshly chopped parsley and additional grated Parmesan cheese, if desired.
Serve immediately, and enjoy your creamy Shrimp Alfredo Pasta!
This dish is rich, creamy, and packed with flavor, perfect for a satisfying meal.