- Combine & Serve: Add the cooked fettuccine directly into the skillet, tossing thoroughly so every strand is coated in the warm Alfredo sauce. If the sauce is a bit thick, you may loosen it with a splash of pasta water for extra silkiness. Arrange the shrimp on top of the sauced pasta, allowing their juices to mingle with the Alfredo. Garnish generously with fresh parsley for color and freshness. Serve with lemon wedges so each diner can add a touch of citrus to cut through the creamy richness.
Notes
- Use freshly grated Parmesan for smoother melting and better flavor.
- Shrimp cook quickly—remove them the moment they turn opaque to keep them tender.
- A little pasta water goes a long way; add it gradually when loosening the sauce.
- Leftovers reheat best in a skillet with a splash of cream or milk.
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