Shrimp Scampi with Pasta Alfredo
Indulge in the ultimate comfort food with this luxurious Shrimp Scampi with Pasta Alfredo recipe, a marriage of creamy Alfredo sauce and garlicky shrimp scampi. Perfectly al dente fettuccine is tossed in a rich, buttery sauce infused with the bright flavors of garlic, lemon, and white wine, complemented by tender, succulent shrimp. A touch of heavy cream and freshly grated Parmesan cheese elevate the dish to restaurant-quality status, while a sprinkle of parsley adds a fresh finish. Quick to prepare in just 35 minutes, this elegant yet easy dinner is ideal for everything from weeknight meals to special occasions. Serve it piping hot with crusty bread or a crisp side salad for a truly memorable meal.
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 1 lb Raw shrimp (peeled and deveined)
- 6 tbsp Unsalted butter
- 2 tbsp Olive oil
- 4 cloves Garlic (minced)
- 0.5 cup White wine (or chicken broth)
- 2 tbsp Lemon juice (freshly squeezed)
- 1 cup Heavy cream
- 0.5 cup Parmesan cheese (freshly grated)
- 2 tbsp Parsley (chopped)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Red pepper flakes (optional, for heat)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water and then drain the pasta.
While the pasta cooks, heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Toss in the shrimp, season lightly with salt, black pepper, and optional red pepper flakes. Cook for 2 minutes on one side, flip the shrimp, and cook for another 1-2 minutes until pink and fully cooked. Remove the shrimp from the pan and set aside.
In the same skillet, pour in the white wine (or chicken broth) and lemon juice. Let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
Lower the heat and stir in the heavy cream. Allow it to gently simmer for 2-3 minutes until slightly thickened.
Add 2 more tablespoons of butter and the Parmesan cheese to the skillet. Stir until the butter melts and the cheese is incorporated into the sauce.
Return the cooked shrimp to the skillet along with the cooked pasta. Toss everything together, adding reserved pasta water a tablespoon at a time if the sauce is too thick.
Sprinkle the chopped parsley over the top and adjust the seasoning with more salt and pepper, if needed.
Serve immediately, garnished with extra Parmesan cheese and a pinch of parsley.
Nutrition Facts
Calories |
3951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.8 g | 283% | |
| Saturated Fat | 116.1 g | 580% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 1378 mg | 459% | |
| Sodium | 4769 mg | 207% | |
| Total Carbohydrate | 262.5 g | 95% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 14.4 g | ||
| Protein | 198.3 g | 397% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1683 mg | 129% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1563 mg | 33% | |
*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.
