Description
A classic Italian dish featuring fettuccine and succulent shrimp in a creamy Alfredo sauce.
Ingredients
- 1 lb fettuccine pasta
- 2 tbsp unsalted butter
- 2 lbs raw shrimp
- Salt and freshly cracked black pepper to taste
- 1/2 cup dry Parmesan cheese
- 2 tbsp unsalted butter
- 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
- Cook the fettuccine: Boil water in a large pot. Add salt and bring to a rolling boil. Add fettuccine, cooking according to package instructions until al dente. Drain and set aside.
- Prepare the shrimp: In a large skillet, melt 2 tbsp of unsalted butter over medium-high heat. Add raw shrimp, seasoning with salt and fresh cracked black pepper. Cook for 2-3 minutes or until shrimp turn pink and opaque.
- Make the Alfredo sauce: In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Sprinkle 1 tbsp of all-purpose flour and stir for another minute. Gradually whisk in 2 cups of heavy whipping cream. Allow it to simmer and thicken for about 5 minutes.
- Mix in cheeses: Stir in 1/2 cup dry Parmesan cheese and 1/4 cup sour cream. Continue stirring until the mixture is smooth and creamy.
- Combine: Add cooked fettuccine and shrimp to the sauce. Toss together until the pasta is well-coated and all ingredients are heated through. Finish with 1/2 cup freshly grated Parmesan cheese and adjust salt and pepper to taste.
Notes
For a lighter dish, substitute half of the heavy cream with low-fat options. Consider adding sautéed mushrooms, spinach, or sun-dried tomatoes for extra flavors.
