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Hey lovelies, there are few dishes more satisfying than a classic fettuccine alfredo and today I'm taking mine right over the top with some delicious garlic shrimp. This is one of those classic restaurant dishes that is such a crowd-pleaser no matter what the occasion and the best part is it is so much easier to make than you probably think. This recipe is perfect for busy weeknights. It comes together in under 15 minutes and it's guaranteed to please both kids and adults alike which come on can be hard to find. Now just before we dive in, I want to remind you guys that the full written recipe like all of my recipes can be found over on our amazing meal planning site healthymealplans.com.
It allows you to browse more than a thousand recipes, drag and drop them into your weekly meal plan and then automatically generates your grocery list for the week. What could be easier than that? I hope you will check it out once you're done watching this yummy video and without further ado, let's get to making some fettuccine alfredo. Oh yeah, I'm so ready. So to get started for this recipe, I am going to be cooking up some garlic shrimp and it's really so simple to do. As you can see I've got a nice big nonstick skillet heating up on the stove over medium-high heat. To that I'm going to add a little butter and I'm just going to let that butter melt away and get nice and happy in my pan.
Just as soon as my butter is melted, I'm going to go ahead and add some garlic to the pan. I've got two cloves here. You always know good things are happening in the kitchen when you mix garlic and butter together in a pan. It's like magic just starts to unfold. Now it only takes about 30 seconds or so for that garlic to become nice and fragrant and that means it's time to add our shrimp to the pan. Here I've got about a pound of shrimp that's already been peeled. If you want to save a little money at the supermarket, you can go ahead and buy the kind of shrimp that comes unpeeled and then just peel it yourself at home.
It's actually really quick and easy to do yourself or just go ahead and buy the peeled shrimp when it's on super sale. What I usually do is stock up three or four bags and then pop them in the freezer so that they're ready when it comes to a busy weeknight because of course shrimp cook up so quickly. Obviously, we're all watching our pennies at the supermarket these days. So, we really want to maximize our budget where we can. Once my shrimp is in the pan, I'm just going to go ahead and season it up with a little bit of salt. And then I'm going to let it cook for about two to three minutes on one side in all that garlic butter goodness. And then I'll flip it over and let it cook for another minute or so until it's bright pink and opaque.
What you don't want to do is overcook your shrimp. You end up with something that's tough and rubbery and not so delicious. You want to make sure it just turns pink and opaque and that's when you know it is time to be transferred to a clean bowl. And then I'm going to set to work on cooking up my pasta. So, while my shrimp was cooking away, I was heating up some water. I've got it boiling on the stove and to that I am going to add some fresh fettuccine. Today, I opted to use some fresh pasta so it cooks quite a bit more quickly than dried pasta. If you only have dried fettuccine on hand, not to worry. You can definitely use that. You'll just need to extend the cooking time, but I
love fresh fettuccine because it cooks up lightning fast and it's just got a really nice texture. So, that's what I'm using today. I'm going to let that cook away while I turn my attention back to the very same skillet and this is where I'm going to be mixing up my Alfredo sauce. Now, you might be surprised to learn just how easy a homemade Alfredo sauce is to make and I'm going to start by just adding a couple good tablespoons of butter to my pan because obviously what this dish needs is more butter. Then I'm going to go ahead and add my garlic to the pan as well. So, I've got another two cloves of garlic here. As you may have noticed by now, this recipe is not for the faint of heart.
There's four cloves of garlic in it total. If you want to cut that back because that feels a little aggressive to you, no problem at all. If you want to add a little more garlic, by all means, you go right ahead. I trust you to know your tastes. And just as soon as that garlic starts to become a nice and fragrant, which will happen quickly because this pan is already nice and hot, we're going to go ahead and add some cream to this. So, this is 35% cream. It's also known as heavy cream or whipping cream, depending on where you are in the world. Once that cream is in the pan, I always recommend turning your heat down to medium low or so, just so that you don't scald it. And then, it's time to go ahead and add
the real star of our show, freshly grated Parmesan cheese. And here, I've got about 3/4 of a cup added in. Is there any ingredient out there that packs such an amazing flavor punch? I honestly don't think so. It's one of my favorites. So, Alfredo sauce really is just a mixture of butter, garlic, cream, and Parmesan. What is not to like about that? And basically, all we want to do is cook this mixture until that Parmesan is fully incorporated and sort of melted into that cream. And you'll see in absolutely no time what you have is a nice, thick, rich, delicious sauce that is just begging for some pasta. So, we are going to add our pasta right to it. What I like to do is not even bother with a colander. I
literally just transfer my pasta straight from my boiling water right into my sauce. Like I said, guys, the fewer dishes we've got to do, the happier I am. Once you've got your pasta coated in all of that unbelievable Alfredo goodness, what I really like to do is toss it with a little bit of fresh parsley just to freshen everything up a little bit. And then I serve it with that gorgeous garlic shrimp. Honestly, friends, how could this possibly be bad? Guys, as you can see, this recipe is so simple to make but has so much incredible flavor. I like to serve it immediately topped with that incredible garlic shrimp and another good sprinkle
of freshly chopped parsley for good measure. Honestly, this dish is a total crowd-pleaser and I can pretty much guarantee everyone in your house will love it. I hope you enjoyed this recipe as much as I do and that you'll give it a try for yourselves. If you do, be sure to tweet me, Instagram me, or Facebook me a photo cuz you know how much I love seeing your kitchen creations. This recipe, like all of my recipes, can be found on healthymealplans.com, our amazing meal planning site that allows you to browse more than 1,000 recipes, drag and drop them into your weekly meal plan, and then automatically generates your grocery list for the week. What could be easier than that? I
hope you guys will check it out for yourselves. Thank you, as always, so much for watching. And finally, if you haven't already, be sure to subscribe because there is lots more deliciousness where this came from.
