July 18, 2022

Shrimp and Tomato Fettuccini Alfredo

Shrimp and Tomato Fettuccini Alfredo is one of our favorite seafood dinners. I start this fettuccini dish by cooking the shrimp in butter and garlic. Then, I add lots of cream, Parmesan, and cherry tomatoes. We like this dish for several reasons. First of all, I like that I can make this whole dish in less than twenty minutes. Secondly, I like that this fettuccini dish can be made ahead of time. I like to make this early in the day and reheat it in the microwave. And, lastly, we all love the creamy Alfredo sauce and the buttery, garlicky shrimp.

The Equipment I Used

A Skillet- Use a large skillet to make the shrimp and Alfredo sauce.
A Large Pot- You’ll need a big pot to cook the fettuccini.

The Ingredients I Used for Shrimp and Tomato Fettuccini Alfredo

Fettuccini-I used Barilla fettuccini.
Shrimp- If you can find them, use Gulf shrimp.
Oil- Use a good quality extra virgin olive oil.
Garlic- I like to buy the peeled cloves and store them in my freezer.
Heavy Cream- Be sure to use heavy cream, not light cream or half and half.
Cheese- Use Parmesan cheese.
Tomatoes- Use cherry tomatoes.

How I Made my Shrimp Fettuccini

First, I cooked my fettuccini. Be sure to use the three tablespoons of salt to season your cooking water. It makes a big difference, since it adds so much flavor to the pasta. Also, be sure to not overcook the pasta.
Next, I cook the shrimp. Try not to overcook the shrimp. It’s done when the shrimp turn pink and opaque and are firm.
Then, I add heavy cream to the pan and bring it to a simmer.
Finally, I add the pasta, tomatoes, and Parmesan cheese to finish the dish.

If you like shrimp, you need to try this rich and creamy Shrimp and Tomato Fettuccini Alfredo.

Shrimp and Tomato Fettuccini Alfredo

Creamy fettuccini topped with buttery shrimp and cherry tomatoes.

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Prep Time 5

Cook Time 15

Total Time 20

Course Main Course

Cuisine Italian

Servings

Calories 574 kcal

Ingredients

12 ounces fettuccini
3 tbsp. kosher salt
3 tbsp. unsalted butter
2 tbsp. extra virgin olive oil
2 tbsp. minced garlic
1 pound large Gulf shrimp
1 cup heavy cream
1 cup Parmesan cheese, grated
1½ cups halved cherry tomatoes

Instructions

Begin by making the fettuccini: Bring a large pot of water with six quarts of water to a boil. When it reaches a boil, add nine teaspoons of kosher salt and the fettuccini. Cook the fettuccini until it's just al dente. The time for this should be on the pasta box. When it's done, drain it well.
While the pasta cooks, make the Alfredo sauce: In a large skillet melt the butter and olive oil on low heat. Add the shrimp and garlic and cook on low heat until the shrimp turns pink and is cooked through, about five minutes. Add the cream and bring it to a simmer. Remove the pan from the heat and stir in the cheese until it melts. Then, stir in the tomatoes and fettuccini and serve.