Shrimp Fettuccine in Garlic Cream Sauce
Indulge in the creamy decadence of Shrimp Fettuccine in Garlic Cream Sauce, a restaurant-worthy pasta dish that's surprisingly easy to make at home. This recipe combines tender fettuccine with perfectly seared shrimp, all enveloped in a luscious garlic-infused cream sauce enriched with Parmesan cheese. The sauce achieves the perfect balance of richness and flavor, with optional red pepper flakes adding a subtle hint of heat. Ready in just 40 minutes, this elegant dinner is ideal for weeknight meals or special occasions. Garnished with fresh parsley and a sprinkle of Parmesan, each bite is a comforting, flavorful masterpiece. Perfect for fans of creamy pasta and seafood dishes, this recipe is sure to impress!
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1.5 cups heavy cream
- 1 cup Parmesan cheese, grated
- 1 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp crushed red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the fettuccine pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
In a large skillet, heat olive oil over medium-high heat. Add the shrimp and sprinkle with half of the salt and pepper. Cook for 2-3 minutes on each side until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
Lower the heat to medium and melt the butter in the same skillet. Add the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant but not browned.
Pour in the heavy cream and stir to combine. Allow the cream to simmer gently for 3-4 minutes, stirring occasionally, until slightly thickened.
Gradually whisk in the grated Parmesan cheese until it melts completely into the sauce. Add the remaining salt, black pepper, and red pepper flakes (if using). Stir to incorporate.
Add the cooked fettuccine to the skillet and toss to coat the pasta evenly in the sauce. If the sauce is too thick, gradually add some of the reserved pasta water until the desired consistency is reached.
Return the cooked shrimp to the skillet and toss gently to combine. Cook for an additional 1-2 minutes to warm the shrimp through.
Serve hot, garnished with fresh parsley and additional Parmesan cheese, if desired.
Nutrition Facts
Calories |
3639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.6 g | 258% | |
| Saturated Fat | 111.6 g | 558% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 1390 mg | 463% | |
| Sodium | 4352 mg | 189% | |
| Total Carbohydrate | 255.2 g | 93% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 12.3 g | ||
| Protein | 184.7 g | 369% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1237 mg | 95% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1284 mg | 27% | |
*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.
