Why Make This Recipe
Creamy Shrimp Fettuccine Pasta is a delightful meal that combines rich flavors with simple ingredients. It is quick to prepare, making it a perfect choice for busy weeknights or special occasions. The creamy sauce, tender shrimp, and fettuccine complement each other beautifully, offering a satisfying dish that will please anyone at your dinner table.
How to Make Creamy Shrimp Fettuccine Pasta
Ingredients
- 8 oz fettuccine pasta
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- Parsley, chopped (for garnish)
Directions
- Cook fettuccine pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add shrimp to the skillet and cook until pink and opaque, about 3-4 minutes. Remove the shrimp and set aside.
- In the same skillet, pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and the sauce is creamy.
- Season with salt and black pepper to taste. Return the shrimp to the skillet.
- Add the cooked fettuccine and toss to combine with the sauce.
- Serve warm, garnished with chopped parsley.
How to Serve Creamy Shrimp Fettuccine Pasta
Serve this dish warm on a plate or in a bowl. Add extra chopped parsley or a sprinkle of Parmesan cheese on top for a beautiful presentation. It pairs well with a side salad or garlic bread for a complete meal.
How to Store Creamy Shrimp Fettuccine Pasta
If you have leftovers, you can store them in an airtight container in the refrigerator. It will last for up to 3 days. When ready to eat, reheat gently in a skillet over low heat, adding a splash of cream if the sauce is too thick.
Tips to Make Creamy Shrimp Fettuccine Pasta
- Make sure to not overcook the shrimp; they should be just pink and opaque.
- You can add vegetables like spinach or cherry tomatoes for added color and nutrition.
- For a little kick, consider adding red pepper flakes while cooking the garlic.
Variation
You can substitute the shrimp with chicken or your favorite vegetables if you prefer a different protein or a vegetarian option.
FAQs
1. Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used. Just make sure to thaw them before cooking.
2. What can I serve with Creamy Shrimp Fettuccine Pasta?
This dish goes well with a fresh salad, garlic bread, or steamed vegetables.
3. How can I make this dish lighter?
You can use half-and-half instead of heavy cream and reduce the amount of cheese. Additionally, adding more vegetables can make it healthier.
Creamy Shrimp Fettuccine Pasta
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Seafood
Description
A delightful meal featuring creamy sauce, tender shrimp, and fettuccine, perfect for busy weeknights or special occasions.
Ingredients
- 8 oz fettuccine pasta
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- Parsley, chopped (for garnish)
Instructions
- Cook fettuccine pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add shrimp to the skillet and cook until pink and opaque, about 3-4 minutes. Remove the shrimp and set aside.
- In the same skillet, pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and the sauce is creamy.
- Season with salt and black pepper to taste. Return the shrimp to the skillet.
- Add the cooked fettuccine and toss to combine with the sauce.
- Serve warm, garnished with chopped parsley.
Notes
Ensure shrimp are not overcooked. Consider adding vegetables for added nutrition. Can substitute shrimp with chicken or vegetables.