Homemade Alfedo sauce, perfectly cooked shrimp, and a pile of pasta! Dinner doesn't get much better than this.
- 1 pound fettuccine
- 2 tablespoons butter
- 12 ounces small shrimp peeled and deveined, tail off
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup butter
- 1 cup heavy cream
- 1 clove garlic minced
- 2 cups grated Parmesan
- 2 tablespoons freshly chopped parsley
Bring a large pot of water to a boil and add the fettuccine. Boil according to package directions.
Meanwhile, add the butter to a large skillet over medium heat and melt.
Add the shrimp to the skillet and sprinkle with paprika, salt, pepper, and garlic powder. Stir to coat the shrimp.
Cook for 5 minutes or until shrimp are cooked through, stirring occasionally.
Remove shrimp from pan and set aside.
Melt the butter in a large, deep pot. Stir in the heavy cream and garlic and whisk to combine.
Remove from the heat and stir in the grated Parmesan cheese, whisking constantly until the sauce is smooth and creamy.
Add the drained fettuccine to the Alfredo sauce and top with shrimp.
Sprinkle with parsley just before serving.
Serving: 6servings | Calories: 799kcal | Carbohydrates: 56g | Protein: 36g | Fat: 47g | Saturated Fat: 28g | Cholesterol: 340mg | Sodium: 1344mg | Potassium: 308mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1700IU | Vitamin C: 4.5mg | Calcium: 511mg | Iron: 3.1mg