Creamy Shrimp Fettuccine with Homemade Alfredo Sauce

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Indulge in a rich and flavorful Creamy Shrimp Fettuccine with Homemade Alfredo Sauce, a dish that combines tender shrimp, perfectly cooked pasta, and a velvety Parmesan-infused cream sauce.

This restaurant-quality meal is surprisingly simple to make at home, requiring just a handful of ingredients and minimal effort.

Whether you’re cooking for a special occasion or just craving a comforting, satisfying dinner, this recipe is sure to impress.

Serve it with a sprinkle of fresh parsley and enjoy a creamy, savory delight in every bite!

Ingredients:
– 1 pound fettuccine pasta
– 1 cup heavy cream
– 1 pound shrimp, peeled and deveined
– 1/2 cup grated Parmesan cheese
– 3 tablespoons olive oil
– 3 cloves garlic, minced
– Salt and pepper to taste
– 1/4 teaspoon nutmeg
– Fresh parsley, chopped (for garnish)
Instructions:
1. Begin by cooking the fettuccine pasta in a large pot of salted boiling water according to the package instructions.
Aim for al dente texture.
Once done, drain the pasta and set aside.
2. In a large skillet, heat the olive oil over medium heat.
Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
3. Add the shrimp to the skillet, seasoning them lightly with salt, pepper, and nutmeg.
Cook the shrimp for 2-3 minutes on each side or until they turn pink and are cooked through.
Remove the shrimp from the skillet and set aside.
4. In the same skillet, pour in the heavy cream.
Bring it to a gentle simmer, then reduce the heat to low.
Stir in the grated Parmesan cheese until fully melted and the sauce is smooth.
5. Combine the cooked fettuccine with the creamy Alfredo sauce, mixing well to ensure the pasta is well coated.
If the sauce is too thick, you can add a splash of pasta water to achieve the desired consistency.
6. Finally, return the shrimp to the skillet and mix everything together.
Let it simmer for an additional minute to heat through.
7. Serve your creamy fettuccine in bowls, garnished with fresh parsley for an added touch of flavor and color.

To store leftover Creamy Shrimp Fettuccine, place it in an airtight container and refrigerate for up to 3 days.

When reheating, warm it gently over low heat on the stovetop or in the microwave, adding a splash of milk or cream to help restore the sauce’s creamy texture.

Avoid overheating, as shrimp can become tough and rubbery.

Freezing is not recommended, as the cream-based sauce may separate and lose its smooth consistency.

For a twist on this Creamy Shrimp Fettuccine, try using different proteins like grilled chicken, salmon, or even scallops.

You can also add vegetables such as spinach, mushrooms, or sun-dried tomatoes for extra flavor and texture.

If you prefer a lighter sauce, substitute half-and-half or milk for the heavy cream, though the sauce may be slightly thinner.

To enhance the flavor, use freshly grated Parmesan instead of pre-packaged cheese, as it melts more smoothly.

For a bit of heat, sprinkle in red pepper flakes.

Lastly, if the sauce thickens too much, a splash of reserved pasta water can help achieve the perfect consistency.

The nutritional content of Creamy Shrimp Fettuccine varies based on portion size and ingredient choices, but a typical serving contains approximately 600-800 calories.

It is rich in protein from the shrimp and Parmesan cheese, while the heavy cream and pasta contribute to its carbohydrate and fat content.

This dish also provides essential nutrients like calcium, vitamin B12, and omega-3 fatty acids from the shrimp.

To make it lighter, you can use whole wheat pasta, reduce the heavy cream, or swap it for a lower-fat alternative.

Keep portion sizes in mind if you’re watching your calorie intake, as the creamy sauce adds richness and density to the meal.

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