Creamy Shrimp Fettuccine Pasta With Homemade Alfredo Sauce

Ingredients:

For the Pasta:

• 12 oz fettuccine pasta
• Salt, for the pasta water

For the Shrimp:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 tbsp lemon juice (optional)

For the Homemade Alfredo Sauce:

• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1 cup freshly grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1/4 tsp ground nutmeg (optional)

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Preparation :

1. Cook the pasta:
   • Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Drain and set aside.
2. Cook the shrimp:
   • While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 2-3 minutes per side, or until they turn pink and opaque. Add minced garlic, salt, and pepper, then cook for another 30 seconds. Optionally, drizzle with lemon juice for a zesty kick. Remove the shrimp from the skillet and set aside.
3. Make the Alfredo sauce:
   • In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
   • Pour in the heavy cream and bring it to a simmer. Reduce the heat to low and let it simmer for 3-5 minutes to thicken slightly.
   • Stir in the Parmesan cheese and continue stirring until the sauce is smooth. Season with salt, pepper, and a pinch of nutmeg if desired.
4. Combine pasta and shrimp:
   • Add the drained fettuccine to the skillet with the Alfredo sauce. Toss the pasta until it’s evenly coated.
   • Add the cooked shrimp to the skillet and toss gently to combine.
5. Serve:
   • Divide the creamy shrimp fettuccine into serving bowls and garnish with extra Parmesan cheese and freshly ground black pepper.

Enjoy your creamy, comforting shrimp fettuccine pasta!

Let me know if you’d like to customize this recipe further or need tips on ingredient substitutions!