Shrimp and Veggie Fettuccini Alfredo
Indulge in the creamy decadence of Shrimp and Veggie Fettuccini Alfredo, a crowd-pleasing dish that combines tender fettuccini pasta, succulent shrimp, and a medley of colorful vegetables in a rich, Parmesan-infused Alfredo sauce. This recipe is a delightful fusion of flavors and textures, with crisp-tender broccoli, sweet red bell peppers, and hearty zucchini adding a nutritious twist to the classic comfort food. Perfectly seasoned with garlic, Italian herbs, and a velvety cream base, this 40-minute dinner is as easy to prepare as it is satisfying. Garnished with fresh parsley for a pop of freshness, it’s the ultimate weeknight meal or elegant dinner-party centerpiece. Easy to customize and irresistibly creamy, this Shrimp and Veggie Fettuccini Alfredo is your go-to recipe for a restaurant-quality experience at home.
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Recipe Information
Ingredients
- 12 oz fettuccini pasta
- 1 lb shrimp (peeled and deveined)
- 2 tbsp olive oil
- 3 tbsp butter
- 3 cloves garlic (minced)
- 1.5 cups heavy cream
- 3 cups Parmesan cheese (grated)
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup broccoli florets
- 1 red bell pepper (sliced)
- 1 zucchini (sliced into half-moons)
- 1 tsp Italian seasoning
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
Cook the fettuccini pasta in a large pot of salted boiling water according to package instructions. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and season with salt and pepper. Cook for 2-3 minutes per side, or until the shrimp turn pink and are opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining olive oil and sauté the broccoli, red bell pepper, and zucchini for 5-7 minutes, or until tender-crisp. Remove the vegetables from the skillet and set aside.
Reduce the heat to medium and add the butter to the skillet. Once melted, sauté the minced garlic for 1 minute until fragrant.
Slowly pour in the heavy cream, stirring continuously. Bring the mixture to a gentle simmer and add Parmesan cheese, stirring until fully melted and smooth.
Season the Alfredo sauce with salt, black pepper, and Italian seasoning. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Return the cooked shrimp, sautéed vegetables, and drained pasta to the skillet. Toss everything together until evenly coated in the Alfredo sauce.
Simmer for 2-3 minutes to heat through, then remove from heat.
Garnish with fresh parsley and serve immediately. Enjoy!
Nutrition Facts
Calories |
1432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.7 g | 125% | |
| Saturated Fat | 57.0 g | 285% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 3522 mg | 153% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 2.8 g | ||
| Protein | 101.1 g | 202% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 2045 mg | 157% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 608 mg | 13% | |
*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.
