Gluten-Free Fettuccine Alfredo with Shrimp
Indulge in the creamy decadence of **Gluten-Free Fettuccine Alfredo with Shrimp**, a dish that combines luxurious comfort with health-conscious ingredients. Perfectly al dente gluten-free fettuccine serves as the base for a velvety, garlicky Alfredo sauce made from heavy cream, unsalted butter, and freshly grated Parmesan cheese. Tender, juicy shrimp sautéed in olive oil adds a satisfying protein boost, while a sprinkle of fresh parsley brings a pop of color and freshness. Ready in just 35 minutes, this restaurant-quality meal is ideal for weeknight dinners or special occasions. Whether you're managing a gluten sensitivity or simply craving a seafood pasta masterpiece, this recipe delivers bold flavors and creamy textures in every bite. Don't forget to serve it hot to savor the full richness!
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Recipe Information
Ingredients
- 12 ounces Gluten-free fettuccine pasta
- 1 pound Large shrimp, peeled and deveined
- 4 tablespoons Unsalted butter
- 1 cup Heavy cream
- 1 cup Freshly grated Parmesan cheese
- 3 Garlic cloves, minced
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Chopped fresh parsley for garnish
Instructions
Bring a large pot of salted water to a boil. Cook the gluten-free fettuccine pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, add the olive oil. Once hot, add the shrimp and season with salt and black pepper. Cook the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, stirring constantly to avoid burning.
Reduce the heat to low and pour in the heavy cream, stirring gently. Gradually add the freshly grated Parmesan cheese, continuing to stir until the cheese is completely melted and the sauce is smooth and creamy.
Season the sauce with additional salt and black pepper to taste.
Add the cooked shrimp back into the skillet and stir to coat them in the sauce. Let them warm through in the sauce for about 2 minutes.
Add the drained gluten-free fettuccine pasta to the skillet, tossing gently to ensure that the pasta is completely covered in the alfredo sauce.
Transfer the shrimp fettuccine alfredo onto serving plates and garnish with chopped fresh parsley.
Serve immediately while hot to enjoy the full flavor and richness of the dish.
Nutrition Facts
Calories |
3446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.2 g | 276% | |
| Saturated Fat | 122.2 g | 611% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1412 mg | 471% | |
| Sodium | 5426 mg | 236% | |
| Total Carbohydrate | 160.5 g | 58% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 3.4 g | ||
| Protein | 214.1 g | 428% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 3008 mg | 231% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1769 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
