Ingredients
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12 oz fettuccine pasta
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1 lb large shrimp (peeled and deveined)
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3 tbsp unsalted butter
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4 garlic cloves (minced)
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2 cups heavy cream
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1 cup grated Parmesan cheese
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1 ½ cups chicken or vegetable broth
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½ tsp salt
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¼ tsp black pepper
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¼ tsp red pepper flakes (optional)
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1 tbsp lemon juice
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1 tsp Italian seasoning
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½ cup milk (as needed for consistency)
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2 tbsp chopped fresh parsley (for garnish)
Instructions
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Sauté the Shrimp:
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In a large pot or deep skillet, melt 1 tbsp butter over medium heat.
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Add shrimp, season with salt, black pepper, and red pepper flakes.
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Cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
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Make the Alfredo Sauce:
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In the same pot, melt the remaining 2 tbsp butter. Add garlic and sauté for 30 seconds.
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Pour in the heavy cream and broth, then bring to a simmer.
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Cook the Pasta:
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Add the fettuccine directly into the sauce, stirring occasionally.
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Cook for about 12 minutes, or until the pasta is tender and the sauce thickens.
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Finish the Dish:
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Stir in Parmesan cheese, Italian seasoning, and lemon juice.
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If the sauce is too thick, add milk gradually to loosen.
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Return the cooked shrimp to the pot and toss to coat.
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Serve:
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Garnish with fresh parsley and extra Parmesan.
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Serve hot with garlic bread or a side salad.
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