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–+ servings
Callie Brooks

Creamy Shrimp Fettuccine Pasta

A rich and creamy shrimp fettuccine pasta dish that combines fresh ingredients and simple steps for a restaurant-quality meal at home.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and shrimp
  • 8 oz fettuccine pasta Use whole wheat or gluten-free alternatives if desired.
  • 1 lb shrimp, peeled and deveined Fresh shrimp preferred for better texture.
Cooking essentials
  • 2 tablespoons olive oil For sautéing garlic and shrimp.
  • 4 cloves garlic, minced Provides flavor to the dish.
Sauce ingredients
  • 1 cup heavy cream Creates the creamy texture.
  • 1 cup grated Parmesan cheese For cheesy flavor.
  • 1/4 teaspoon salt To season the sauce.
  • 1/4 teaspoon black pepper To season the sauce.
Garnish
  • 1 tablespoon chopped parsley For garnish and freshness.

Method
 

Preparation
  1. Bring a pot of salted water to a boil, add the fettuccine pasta, and cook according to package instructions. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Once hot, add minced garlic and sauté until fragrant, about 1 minute.
Cooking
  1. Add the peeled and deveined shrimp to the skillet. Cook until they turn pink and opaque, about 3-4 minutes.
  2. Reduce the heat to low and pour in the heavy cream. Stir well to combine.
  3. Gradually sprinkle in the grated Parmesan cheese, stirring constantly until melted and smooth.
  4. Sprinkle in the salt and black pepper, mixing to incorporate the seasoning.
  5. Carefully add the cooked fettuccine to the skillet, tossing to coat the pasta with the creamy sauce evenly.
  6. Spoon the pasta into serving bowls and garnish with chopped parsley for a fresh touch.

Nutrition

Serving: 1gCalories: 600kcalCarbohydrates: 45gProtein: 30gFat: 30gSaturated Fat: 15gSodium: 400mgFiber: 2gSugar: 2g

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of milk or cream. Avoid freezing to maintain sauce texture.

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