Simple Alfredo recipe with restaurant quality taste! Impress your family with ease. Serve with a small salad and garlic 5 cheese bread. Enjoy!
Shrimp Fettuccine Alfredo
8 ounces uncooked fettuccine
1 pound shrimp thawed & peeled
2 tablespoons butter
4 ounces cream cheese softened & cut into smaller pieces
3/4 cup heavy cream
1/4 cup chicken broth
2 teaspoons minced garlic
1 cup freshly grated parmesan cheese
Salt & pepper to taste
Lemon Juice
Take the cream cheese out of the fridge so it has a chance to soften up.
Stir the parmesan into the sauce. Let it cook for about a minute.
Add the shrimp to the pan. Cook for 5-6 minutes, stirring occasionally until shrimp is pink.
Season the Alfredo with salt & pepper to taste. I add a few shakes of lemon juice to mine, then toss with the pasta and serve immediately.
Take the cream cheese out of the fridge so it has a chance to soften up.
Peel and clean the shrimp.
Start boiling a salted pot of water for the fettuccine. Cook it al dente according to package directions. Drain.
Meanwhile, add the butter, cream cheese, cream, chicken broth, and garlic to a skillet over medium heat. Once the butter has melted and the pan has heated up, stir the cream cheese to melt into the sauce. This will take a couple of minutes.
When the cream cheese has been incorporated into the sauce, let it gently bubble for 5 minutes until the sauce has reduced somewhat. Give it an occasional stir.
Stir the parmesan into the sauce. Let it cook for about a minute.
Add the shrimp to the pan. Cook for 5-6 minutes, stirring occasionally until shrimp is pink.
Season the Alfredo with salt & pepper to taste. I add a few shakes of lemon juice to mine, then toss with the pasta and serve immediately.
