I made this dish last night for dinner, and it was awesome! I loved the contrast of flavors and textures – the sweet onions and peppers, the savory shrimp, and the creamy Alfredo sauce. I used small shrimp for this recipe because they cook more quickly, but any size shrimp would work.
Holle’s Shrimp Fettuccini Alfredo recipe
What you’ll need:
- ½ stick butter
- 2 cups heavy cream
- 1 teaspoon minced garlic
- 1 cup grated parmesan cheese
- ¼ cup grated or shredded mozzarella cheese
- Salt and pepper, to taste
- Milk, as needed
- 1 pound fettuccine
- Olive oil
- 1 pound shrimp, peeled and deveined
- 1/3 cup diced Vidalia onion
- 2 heaping tablespoons diced green bell pepper
- 2 heaping tablespoons diced red bell pepper
- Garlic salt
Melt butter in a sauce pan on medium-low heat and stir in cream. Add garlic. Slowly add parmesan cheese while stirring. When mixture is smooth, add mozzarella, salt, and pepper. Stir frequently on simmer. Add milk, if needed.
Cook pasta to al dente and drain.
Drizzle a large skillet with olive oil. Heat pan over medium-high heat. Dry shrimp well with paper towels. When pan is hot, add shrimp, onion, and pepper. Sprinkle with garlic salt. Cook until shrimp are pink and edges of shrimp are brown, stirring frequently.
Place cooked and drained pasta on a plate and top with Alfredo sauce. Add shrimp and veggies.