Shrimp and Tomato Fettuccini Alfredo
Creamy fettuccini topped with buttery shrimp and cherry tomatoes.
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.
Nutrition
Calories: 574kcal
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