Description
This Shrimp Fettuccine Alfredo is a creamy, indulgent pasta dish featuring succulent shrimp sautéed in garlic and onions, tossed in a rich Alfredo sauce made with cream cheese, heavy cream, and Parmesan. Ready in just 22 minutes, it’s perfect for a quick yet impressive dinner, with an optional cheesy baked topping for extra decadence.
Ingredients
Scale
Shrimp and Pasta
- 1 lb. shrimp, peeled and deveined (about 20-25 pieces)
- 300 grams fresh fettuccine pasta
- 1 teaspoon salt (for boiling pasta)
Sauce
- 2 tablespoons olive oil
- 2 tablespoons minced garlic
- 1/2 cup finely chopped onions
- 1/4 cup finely chopped parsley
- 2 tablespoons melted butter
- 1/2 cup cream cheese (from an 8 oz package)
- 1 cup heavy whipping cream
- 1/2 cup Parmesan cheese, freshly grated
- 1 teaspoon ground black pepper
- 1/2 tablespoon salt flakes (to taste)
Optional Topping
- 1/3 cup fresh mozzarella cheese, chopped
Instructions
- Cook the Pasta: Bring a large pot of water to a rolling boil. Add 1 teaspoon of salt and the fresh fettuccine pasta. Cook until al dente, approximately 3 minutes. Drain the pasta well but do not rinse to retain surface starches for the sauce.
- Sauté the Shrimp: Heat 2 tablespoons of olive oil in a cast-iron skillet over medium-high heat. Add the peeled and deveined shrimp and cook for 2-3 minutes until they turn orange and are fully cooked through.
- Cook Aromatics: Add the minced garlic, finely chopped onions, and parsley to the skillet with the shrimp. Cook together for 2-3 minutes until the onions become soft and translucent, releasing their flavor.
- Make the Alfredo Sauce: Stir in 2 tablespoons of melted butter, the cream cheese, and heavy whipping cream. Cook and stir the mixture over medium heat until it smooths out, about 2 minutes.
- Add Cheese and Seasoning: Mix in the freshly grated Parmesan cheese and ground black pepper. Continue stirring for 1 minute until the sauce thickens slightly and becomes creamy.
- Combine Pasta and Sauce: Add the cooked fettuccine into the skillet and toss everything thoroughly to coat the pasta evenly in the Alfredo sauce. Season with salt flakes to taste for the final flavor adjustment.
- Bake with Mozzarella (Optional): For a baked variation, sprinkle chopped fresh mozzarella cheese over the pasta in the skillet. Place under the broiler for 2-3 minutes until the cheese melts and turns golden brown. Remove carefully and serve hot.
Notes
- Do not overcook the pasta; fresh fettuccine only needs about 3 minutes to stay firm and ideal for tossing.
- Use freshly grated Parmesan cheese for the best flavor and smooth melting.
- The optional mozzarella topping adds a delicious cheesy crust when broiled, but the dish is delightful without baking as well.
- If you don’t have a cast-iron skillet, any large sauté pan or ovenproof skillet will work.
- Adjust salt flakes last to avoid over-salting since cheese and pasta water already add saltiness.
- Use fresh parsley and minced garlic to bring bright, fresh flavors to the sauce profile.
