Description
A creamy and rich Shrimp Alfredo dish that transforms weeknight dinners into something special.
Ingredients
- 1 lb fettuccine pasta
- 2 tbsp unsalted butter
- 2 lbs raw shrimp
- Salt and freshly cracked black pepper
- 1/2 cup dry Parmesan cheese
- 2 tbsp unsalted butter (for sauce)
- 2 garlic cloves, minced
- 1 tbsp all-purpose flour
- 2 cups heavy whipping cream
- 1/4 cup sour cream
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Start by boiling water in a large pot. Add salt and bring to a rolling boil. Add the fettuccine, cooking according to package instructions until al dente. Once cooked, drain the pasta and set aside.
- In a large skillet, melt 2 tablespoons of unsalted butter over medium-high heat. Add the raw shrimp, seasoning lightly with salt and black pepper. Cook for 2-3 minutes or until the shrimp turn pink and opaque. Be cautious to avoid overcooking.
- In the same skillet, after removing the cooked shrimp, add the minced garlic and cook for 30 seconds until fragrant. Sprinkle in 1 tablespoon of all-purpose flour and stir for another minute to combine.
- Gradually whisk in the 2 cups of heavy whipping cream. Allow the mixture to simmer and thicken for about 5 minutes, stirring frequently.
- Stir in the 1/2 cup of dry Parmesan cheese and 1/4 cup of sour cream. Keep stirring until the mixture is smooth and creamy.
- Finally, add the cooked fettuccine and shrimp to the sauce. Toss everything together until the pasta is well-coated and all ingredients are heated through. Finish with 1/2 cup of freshly grated Parmesan cheese, adjusting salt and pepper to taste.
Notes
For thicker sauce, simmer longer; don’t rush cooking the shrimp to avoid rubbery texture. Use high-quality cheese for better flavor.