A luxurious dish that combines succulent shrimp enveloped in a rich, homemade Alfredo sauce served over al dente pasta.
Ingredients
Scale:
8 ounces fettuccine or linguine
1 pound large shrimp, peeled and deveined
1 cup heavy cream
1/2 cup unsalted butter
1 cup grated Parmesan cheese
2 cloves garlic, minced
Salt and pepper to taste
Fresh parsley or basil for garnish
Instructions
In a large pot, bring salted water to a rolling boil. Add the fettuccine or linguine and cook according to package instructions until al dente.
While the pasta cooks, heat a large skillet over medium heat. Add olive oil and butter. Once melted, add minced garlic and sauté for about 30 seconds. Add shrimp and cook for 2-3 minutes on each side until they turn pink and opaque.
In the same skillet, reduce heat to low and add remaining butter. Pour in heavy cream, stirring constantly. Let it simmer for 2-3 minutes. Gradually whisk in Parmesan cheese until fully melted.
Add the cooked pasta and sautéed shrimp to the Alfredo sauce. Toss gently to coat and heat through for an additional minute.
Transfer to serving plates and garnish with parsley or basil. Serve immediately.
