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Shrimp Fettuccine Alfredo with Roasted Garlic

Shrimp Fettuccine Alfredo with Roasted Garlic
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Creamy fettuccine alfredo tossed with succulent shrimp and aromatic roasted garlic for an indulgent Italian-inspired pasta dish perfect for dinner.

Ingredients

Scale
  • 12 oz fettuccine pasta
  • 1 lb large shrimp, peeled and deveined
  • 1 whole head garlic
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp chopped fresh parsley
  • 1/4 tsp crushed red pepper flakes (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Cut the top off the garlic head, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until soft.
  2. Cook fettuccine according to package instructions until al dente; drain and set aside.
  3. While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Season shrimp with salt and pepper and sauté until pink and cooked through, about 2 minutes per side. Remove shrimp and set aside.
  4. In the same skillet, melt butter over medium heat. Squeeze roasted garlic cloves out of their skins and mash with a fork, then stir into the butter.
  5. Pour in heavy cream, stirring constantly, and bring to a gentle simmer. Cook for 3–5 minutes until slightly thickened.
  6. Stir in Parmesan cheese until melted and the sauce is smooth. Season with salt, pepper, and optional red pepper flakes.
  7. Add cooked pasta and shrimp back into the skillet, tossing to coat evenly in the sauce.
  8. Garnish with chopped parsley and serve immediately.

Notes

For extra richness, add a splash of white wine to the cream sauce or sprinkle with freshly cracked black pepper before serving.

Find it online: https://midwestmommy.com/shrimp-fettuccine-alfredo-with-roasted-garlic/