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I’ve never really been fond of pasta or white alfredo sauce, but when I started making my own, it totally grew on me. Such a fancy dinner without any hard work. We all know Olive Garden and other pasta places, why do they always make their pasta so dry? Maybe that’s why I never agreed to ordering any, they simply don’t add enough sauce to make it tasty. Hopefully this recipe will make you fall in love all over again 🙂

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Ingredients for shrimp fettuccine: 

  • 1 12 oz pack of Ronzoni fettuccine
  • 1 tbsp. salt
  • 1 tbsp olive oil
  • 1 stick butter
  • 1 quart heavy whipping cream
  • 24 oz large raw shrimp (peeled & deveined)
  • 2 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 1 tbsp parmesan cheese

Instructions for shrimp fettuccine: 

  1. Bring a large pot of water to a boil. Add 1 tbsp salt and oil. DSC_5501
  2. Add the pasta and cook according to package directions, I cooked mine for 15 minutes. DSC_5515
  3. Meanwhile, peel and prepare your shrimps. DSC_5503
  4. While the pasta is cooking, take a large skillet and add 1 stick of butter till melted through. DSC_5506
  5. Then add 1 quart of heavy cream. This may seem too much, but I chose too much rather than too little. Add 2 1/2 tsp of salt, 1/4 tsp pepper, and 1/4 tsp paprika. DSC_5509
  6. After the heavy cream comes to a light boil, add the peeled shrimps. Let the shrimps cook for couple minutes, then add 1 tbsp of parmesan. When they start boiling turn off and set aside while your pasta is cooking. DSC_5512
  7. Once the pasta is done cooking, drain and throw them back into the large pot. Take your alfredo sauce and pour it into the pasta. DSC_5530
  8. Here comes the little secret, you will see that the pasta is too runny and there is way too much alfredo sauce. I close the lid and let the pasta sit in the sauce for about 10 minutes. You can even keep it on a very low heat and keep stirring so that the pasta absorbs in the alfredo sauce. Then your pasta is perfetto! (That’s perfect in Italian) DSC_5533

Easy Shrimp Fettuccine Alfredo

Easy Shrimp Fettuccine Alfredo

Ingredients

  • 1 12 oz pack of Ronzoni fettuccine
  • 1 tbsp. salt
  • 1 tbsp olive oil
  • 1 stick butter
  • 1 quart heavy whipping cream
  • 24 oz large raw shrimp (peeled & deveined)
  • 2 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 1 tbsp parmesan cheese

Instructions

  1. Bring a large pot of water to a boil. Add 1 tbsp salt and oil.
  2. Add the pasta and cook according to package directions, I cooked mine for 15 minutes.
  3. Meanwhile, peel and prepare your shrimps.
  4. While the pasta is cooking, take a large skillet and add 1 stick of butter till melted through.
  5. Then add 1 quart of heavy cream. This may seem too much, but I chose too much rather than too little. Add 2 1/2 tsp of salt, 1/4 tsp pepper, and 1/4 tsp paprika.
  6. After the heavy cream comes to a light boil, add the peeled shrimps. Let the shrimps cook for couple minutes, then add 1 tbsp of parmesan. When they start boiling turn off and set aside while your pasta is cooking.
  7. Once the pasta is done cooking, drain and throw them back into the large pot. Take your alfredo sauce and pour it into the pasta.
  8. Here comes the little secret, you will see that the pasta is too runny and there is way too much alfredo sauce. I close the lid and let the pasta sit in the sauce for about 10 minutes. You can even keep it on a very low heat and keep stirring so that the pasta absorbs in the alfredo sauce. Then your pasta is perfetto! (That’s perfect in Italian)

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