How to make shrimp fettuccine alfredo?
This simple shrimp fettuccine alfredo recipe is the perfect short weeknight dinner that’s tasty enough for the company! Tender shrimp and fettuccine pasta are smothered in a delicious rich garlic sauce.
UNSALTED BUTTER, about 3 divided tablespoons.
1 PKG. Of « FETTUCCINE NOODLES ».
A large pkg of shrimp peeled, deveined, and tails removed.
Two minced cloves garlic.
Chicken broth, about 2 cups.
1 CUP. Of Milk.
1 CUP. Of « PARMESAN CHEESE », grated.
1/2 CUP. Of heavy cream.
1/2 TSP. Of black pepper.
A pinch of nutmeg.
Parsley for garnish.
I added two teaspoons of butter to a skillet over medium heat. Once melted, I added the shrimp and cooked on each side for 2 minutes, or until it is opaque. In order to keep it warm, I moved to a plate or bowl and covered it.
I added the remaining butter and minced garlic in the skillet and sautéed for 30 seconds.
I added the noodles with chicken broth, cream, and fettuccine. Stir to extract the noodles. Cover, reduce heat to low and simmer for around 15 minutes until the liquid comes to a boil.
For separate noodles, I stir until halfway through. Removing the lid. It is necessary to consume much of the material.
I added PARMESAN CHEESE, heavy cream, seasoning, and a pinch of nutmeg. I stir until you’ve warmed the cheese. To mix, I added the shrimp and whisked. To allow the sauce to thicken, I removed the pan from the heat and set it for 5 minutes.
For serving, I garnish it with parsley.