Description
A quick and creamy dish featuring succulent shrimp and fresh fettuccine, perfect for a weeknight dinner or special occasion.
Ingredients
Scale
- 1 lb. shrimp, peeled and deveined (about 20–25 pieces)
- 300 grams fresh fettuccine pasta
- 2 tablespoons olive oil
- 1/2 cup Parmesan cheese, freshly grated
- 1/2 cup cream cheese (from an 8 oz package)
- 1/4 cup finely chopped parsley
- 1/3 cup fresh mozzarella cheese, chopped (optional for the bake)
- 2 tablespoons minced garlic
- 1/2 cup finely chopped onions
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 tablespoon salt flakes (to taste)
- 1 cup heavy whipping cream
- 2 tablespoons melted butter
Instructions
- Bring a large pot of water to a boil. Add pasta and 1 teaspoon salt, cooking until al dente (about 3 minutes). Drain without rinsing.
- Heat olive oil in a cast-iron skillet over medium-high heat. Cook shrimp until they turn orange (2-3 minutes).
- Add garlic, onions, and parsley, cooking until onions are soft (2-3 minutes).
- Stir in melted butter, cream cheese, and heavy whipping cream, cooking until smooth (about 2 minutes).
- Mix in Parmesan cheese and pepper, stirring until the sauce thickens (1 minute).
- Add cooked fettuccine, tossing to coat. Season with salt flakes to taste.
- (Optional) For a baked version, top with mozzarella and broil for 2-3 minutes until golden.
Notes
- For extra flavor, add red pepper flakes for a spicy kick.
- Feel free to use store-bought Alfredo sauce if you’re short on time.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: talian-American
Nutrition
- Serving Size: 1/4 of the dish
- Calories: 423
- Sugar: 2g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 165mg