Shrimp Fettuccine Alfredo

Wow! That’s what there is to say about this flavor packed, slightly spicy, super creamy shrimp fettuccine alfredo. It sticks to your ribs in all the best ways. Serve alongside sundried tomatoes and bright asparagus for a colorful plate!

Ingredients:

2 Tablespoons butter

16 ounces shrimp, uncooked, peeled and deveined; patted dry.

1 teaspoon garlic powder

½ teaspoon ground cayenne pepper

Salt and pepper, to taste

Fettuccine

1 Tablespoon olive oil

6 Tablespoons butter

2 cups organic heavy whipping cream

1 ½ cups grated parmesan cheese

¼ teaspoon nutmeg

Dried parsley

Supplies:

Pan

Spatula

Pot

Slotted spoon

Large bowl

Cheese grater

Measuring cups

Measuring spoons

Directions:

Bring a large pot of salted water to a boil. Add fettuccine and cook to package directions. While pasta is cooking, in a large pan on medium high heat, melt 2 Tbsp of butter. Add shrimp, season with garlic powder, cayenne pepper, salt and pepper. Let the shrimp cook on the first side until light pink, then flip to the other side. This will be about 2-3 minutes per side. Try not to stir the shrimp too much, you’ll get some browned bits in the pan and you’ll need those for flavor in your sauce. Once shrimp is fully cooked, move them to a large serving bowl. After pasta is cooked, drain and return to pot. Toss with olive oil and set aside. Sauce time! With the pan still on medium high, add 6 Tbsp of butter and using a spatula, scrape up those browned bits from the bottom of the pan. When the butter is almost melted, reduce the pan heat to medium, pour in heavy whipping cream and nutmeg and let it simmer for 2 minutes stirring constantly to keep from burning. Add grated parmesan and remove from heat. Stir until cheese is completely melted and sauce will start to thicken. Pour in fettuccine and shrimp (save your bowl) and toss well with the sauce. Return everything to your serving bowl (I just saved you a dirty dish). Spoon onto serving plates and top with additional salt and pepper to taste and dried parsley for color.

Tips:

How does one measure pasta for serving sizes? I’ll tell you my method: grab a handful, each half inch in diameter is equal to one serving. Seems about right. I could be wrong, but leftovers are pretty swell, too. Just don’t ask me about the time I made an entire package of spaghetti in college…for myself.

From Heart to Plate is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking. Thank you for your support!