Garlic Shrimp Fettuccine Alfredo . . . Need anything else be said?
Until I was seven, my family lived in Gilroy, California, garlic capital of the world. (No joke.) Every year, Gilroy hosts a garlic festival, where you can try garlic cookies, garlic sauces, or roasted garlic straight up. My favorite? The garlic chocolate ice cream served out of half a cantaloupe. THE. BEST. Well… maybe my friend Kate walking around in a garlic hat tops the ice cream. Maybe. Needless to say, garlic is in my blood. When David married me, he had to accept the fact that excessive amounts of garlic would be used in nearly everything.
And pasta? Carb-lover here. Where my people at? oh hi. 🙂
When I was young, my family took a trip to Rome. Talk about foodie experiences you never forget. (Three cheers for gelato!) We toured the colosseum (where I sampled the lemon gelato), tossed a coin into Trevi Fountain (where I sampled some more lemon gelato), and walked through the Sistine Chapel (outside of which, I sampled the lemon gelato), and climbed the stairs at St. Peter’s (where Little Brother chanted “slow and steady” up all 521 steps). Outside Vatican City, we stopped at a small restaurant to eat outside. I remember ordering a shrimp pasta dish. And it came with shrimp. With heads. And eyes. And legs. Eeeeep!
As a kid, I had never seen the shrimp before Mommy got a hold of them and cleaned them up. I was NOT a fan of my food looking back at me. When they brought the dish to the table, my dear, sweet mom cleaned the shrimp for me. Did not change anything. Could not eat shrimp for a very long time. Something about the legs. To this day, I am incapable of cleaning shrimp. Fortunately, David doesn’t mind! (He earns his alfredo.)
This garlic shrimp fettuccine alfredo is super rich and creamy. Try it with shrimp, with chicken, or with no meat at all! It’s divine any way. And don’t forget the garlic bread to scoop up every last drop of that yummy alfredo sauce.
wyldflour
6-8 entrees
20 minPrep Time
20 minCook Time
40 minTotal Time
Save Recipe5 based on 1 review(s)
Ingredients
- 1 lb fettuccine or linguine noodles
- 1 Tablespoon olive oil
- 16 oz shrimp, thawed, shelled, and de-veined
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 2 1/2 cups half & half (or 1 1/4 cups whole milk + 1 1/4 cups heavy cream)
- 1 1/2 cups grated parmesan
- 1/2 - 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried parsley
Instructions
- Fill pot with hot water and boil noodles according to package directions to al dente. Drain when done and set aside. (Spray with olive oil so they don't clump.)
- While noodles are boiling, heat olive oil in a pan over medium heat. Mix shrimp with 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook shrimp in pan until pink, roughly six minutes. (Flip shrimp over half-way through cooking time.) Set aside.
- Melt butter in large pan or skillet with high sides over medium heat. Saute garlic in butter for 2 minutes.
- Stir 1 1/2 cups half & half (or of you milk/cream blend) into the skillet and cook over medium heat for 3-4 minutes stirring constantly.
- Once hot, add fettuccine, remaining half & half, parmesan, pepper, and parsley. Add salt to taste. Mix well by using tongs to scoop noodles from the edges and pull into middle. Cook for 1-2 minutes over medium-low heat.
- Add shrimp and serve with extra parmesan.
Notes
Not a fan of shrimp? No problem! Just swap for cooked chicken or leave it out all together. It will still be delicious!
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