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For the alfredo sauce:

• 3 tbsp butter

• 2 garlic cloves crushed

• 1 cups heavy/whipping cream

• 1 tsp dried Italian herbs/Italian seasoning

• 500 g (1lb) fettucine

For the shrimp:

• 500 g (1lb) shrimp peeled and deveined

• 2 tsp olive oil

• 2 tsp minced garlic

• 1 tsp salt

• ½ tsp black pepper


Bring a large pot of salted water to a boil. Cook the pasta until al dente then drain. Reserve 1 cup of cooking water. Melt the butter in a large pan set over medium-high heat until the butter is foamy.

Add the garlic and cook until fragrant (approximately 30 seconds) then pour in the cream and herbs/seasoning. Bring the cream to a simmer.

I prefer to bring the cream to a gentle simmer before adding the Parmesan. Simmer the cream and seasonings for 2-3 minutes then add the Parmesan.

Stir the cheese into the sauce and allow to cook and melt for another 2-3 minutes.

Pat the shrimp dry with paper towels then add a drizzle of olive oil and season generously with salt, pepper and minced garlic. Stir to coat the shrimp.

Heat a large frying pan over medium-high heat. Add the shrimp in a single layer (you might need to cook them in batches to avoid overcrowding the pan). Cook for 1-2 minutes per side until golden brown and just-cooked. Remove from the pan and set aside.

Combine the cooked pasta with the alfredo sauce and a bit of the pasta cooking water to thin out. Toss in the shrimp then serve with extra Parmesan cheese.


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