Directions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook fettuccine until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- Sear the shrimp: Pat shrimp dry and season lightly with salt and pepper. In a large skillet, heat olive oil and butter over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant. Add the shrimp and cook 1½–2 minutes per side until pink and lightly charred. Squeeze fresh lemon juice over the shrimp and remove from the pan.
- Prepare the Alfredo sauce: In the same pan, melt butter over medium heat. Add garlic and cook for 30 seconds. Pour in heavy cream and bring to a gentle simmer. Add Parmesan cheese and stir continuously until smooth and creamy. Season with salt, pepper, and optional chili flakes.
- Combine pasta and sauce: Add the cooked fettuccine to the sauce and toss until evenly coated. Add a splash of reserved pasta water if needed to achieve a silky texture.
- Assemble (takeout-style): Place creamy fettuccine Alfredo into a takeout-style container or plate. Arrange the seared shrimp on top. Garnish with chopped parsley, a light sprinkle of black pepper, and lemon wedges on the side.
- Serve and enjoy: Dive into rich, garlicky indulgence — perfect for a comforting, restaurant-level meal at home.
Recipe Details
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 2–3
Difficulty: Easy
Variations & Substitutions
- Swap shrimp for scallops or cooked chicken breast for a protein twist.
- Use gluten-free fettuccine or whole wheat pasta for dietary preferences.
- Add sautéed spinach or sun-dried tomatoes for extra color and flavor.
- For an extra creamy sauce, stir in 2 tablespoons cream cheese while adding Parmesan.
Serving Suggestions
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