Fettuccine Alfredo one of my all time favorite pasta dishes! This recipe calls for shrimp, but it’s delicious as-is. You can also top with broccoli, chicken, mushrooms or any topping of your choice. This dish is rich & stretches a long way, so it’s perfect for a family dinner or a gathering with friends. Serve with some crusty bread and a salad. Enjoy!

Sauce Ingredients:

2 cups heavy whipping cream

1/2 cup butter (1 stick)

3 cups grated parmesan cheese

2-3 cloves garlic, minced finely

Pinch nutmeg

Salt & Pepper to taste

Remainder Ingredients:

1 1/2 lbs fresh peeled & deveined (on both sides) shrimp

Juice from 1 lemon (plus the zest)

Salt & Pepper

1/4 cup butter

1 box Fettuccine noodles

To Make:

Boil the fettuccine noodles according to the instructions.

For the sauce, melt the butter over low heat. Once melted, add in cream and increase heat to a simmer. Let sauce simmer for 5 minutes.

Quickly stir in minced garlic, salt pepper & pinch of nutmeg.

Whisk in cheese & continue to stir

Lower heat & let the sauce loosen up to a good consistency. Sauce should be somewhat thick, but not stringy.

Season shrimp with salt & pepper & add lemon zest to shrimp. The zest will flavor the shrimp without cooking them like the acid from lemon juice does.

Melt butter on a skillet at medium heat.

Once butter has melted, add the shrimp to the pan. Squeeze juice from lemon onto the shrimp while cooking (do this on both sides).

Cook shrimp for about 2 minutes each side until pink.

Strain pasta & add to a serving bowl.

Toss in shrimp.

Cover with alfredo sauce.

Serve immediately.

Enjoy!