Shrimp Fettuccine Alfredo with Roasted Garlic
A creamy and flavorful Shrimp Fettuccine Alfredo infused with the rich depth of roasted garlic, perfect for an indulgent Italian-inspired dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
Scale
- 12 oz fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 1 whole head garlic, roasted
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh parsley
- 1/4 tsp red pepper flakes (optional)
Instructions
- Preheat oven to 400°F (200°C). Cut the top off the garlic head to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft.
- Cook fettuccine according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat 1 tbsp olive oil over medium heat. Season shrimp with salt and pepper and cook until pink and opaque, about 2 minutes per side. Remove shrimp and set aside.
- In the same skillet, melt butter over medium heat. Squeeze the roasted garlic cloves out of their skins and mash them into the butter.
- Slowly whisk in the heavy cream and bring to a gentle simmer. Cook for 4-5 minutes until slightly thickened.
- Add Parmesan cheese and stir until melted and sauce is smooth. Season with salt, pepper, and red pepper flakes if using.
- Add cooked fettuccine and shrimp to the sauce, tossing to coat evenly.
- Garnish with chopped parsley and serve immediately.
Notes
For extra richness, stir in a tablespoon of cream cheese or mascarpone cheese into the sauce. Serve with a side of garlic bread or a crisp green salad.