Instructions:
- Prepare the Pasta:
- Cook the fettuccine according to package instructions in salted boiling water until al dente. Drain and set aside, reserving some pasta water.
- Cook the Shrimp:
- Season the shrimp with salt and pepper. Heat the olive oil in a large skillet over medium-high heat.
- Add the shrimp and cook until they are pink and opaque, about 2 minutes per side. Remove the shrimp from the skillet and set aside.
- Make the Alfredo Sauce:
- In the same skillet, add a bit more olive oil if needed, then add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the chicken broth and bring to a simmer, letting it reduce slightly, about 2-3 minutes.
- Lower the heat and stir in the heavy cream, and bring to a gentle simmer.
- Gradually whisk in the Parmesan cheese until the sauce is creamy and smooth.
- If the sauce is too thick, add a little reserved pasta water to reach desired consistency.
- Combine and Serve:
- Add the cooked pasta and shrimp back into the skillet with the Alfredo sauce. Toss to coat well.
- Stir in the fresh parsley and lemon juice, and season with additional salt and pepper to taste.
- Serve immediately, garnished with extra Parmesan cheese.
This dish is perfect for a special occasion or a comforting weeknight meal. Enjoy the richness of the creamy sauce combined with the succulent shrimp over pasta!
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