Description
This Shrimp Fettuccine Alfredo is a creamy, decadent Italian-inspired pasta dish featuring succulent sautéed shrimp tossed with fresh fettuccine in a rich Alfredo sauce made from cream cheese, heavy cream, and Parmesan. Enhanced with garlic, onions, and parsley, this recipe offers quick preparation and optional broiled mozzarella topping for a gratin finish. Perfect for an indulgent weeknight meal or special occasion dinner.
Ingredients
Scale
Shrimp and Pasta
- 1 lb. shrimp, peeled and deveined (about 20-25 pieces)
- 300 grams fresh fettuccine pasta
- 1 teaspoon salt (for pasta water)
Alfredo 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)
Topping (Optional)
- 1/3 cup fresh mozzarella cheese, chopped
Instructions
- Cook the Pasta: Bring a large pot of water to a boil with 1 teaspoon salt. Add the fresh fettuccine pasta and cook until al dente, about 3 minutes. Drain the pasta without rinsing to retain starch for the sauce.
- Sauté the Shrimp: Heat 2 tablespoons olive oil in a cast-iron skillet over medium-high heat. Add peeled and deveined shrimp and cook for 2-3 minutes until they turn orange and are just cooked through.
- Sauté Aromatics: Add the minced garlic, finely chopped onions, and parsley to the skillet with shrimp. Cook for 2-3 minutes until the onions are soft and fragrant, stirring occasionally.
- Create the Alfredo Sauce Base: Stir in 2 tablespoons melted butter, 1/2 cup cream cheese, and 1 cup heavy whipping cream into the skillet. Cook while stirring until the mixture becomes smooth and creamy, about 2 minutes.
- Finish the Sauce: Mix in 1/2 cup freshly grated Parmesan cheese and 1 teaspoon ground black pepper. Continue stirring as the sauce thickens, about 1 minute, ensuring a rich consistency.
- Toss Pasta in Sauce: Add the cooked fettuccine into the skillet and toss well to coat evenly with the sauce. Season with salt flakes to taste, adjusting seasoning as preferred.
- Optional Baking Step: For a baked version, preheat the broiler. Transfer the pasta mixture to an oven-safe dish, sprinkle 1/3 cup chopped fresh mozzarella cheese over the top, and broil for 2-3 minutes until the cheese is golden and bubbly. Serve immediately.
Notes
- Do not overcook the pasta; fresh fettuccine cooks quickly and should remain al dente.
- For a lower-fat version, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Ensure shrimp are peeled and deveined for best texture and taste.
- Use freshly grated Parmesan for optimal flavor and smooth melting.
- The optional broiling step adds a delightful cheesy crust but can be skipped for a quicker meal.
- Cast-iron skillet is recommended for even heat distribution, but a heavy-bottomed pan works as well.
