Shrimp Fettuccine Alfredo with Pesto

Al Dente pasta with a creamy pesto Alfredo sauce topped with shrimp

Ingredients: – butter – olive oil – garlic cloves – cream cheese – heavy whipping cream – freshly grated parmesan cheese – pesto – fettuccine pasta – salt and pepper – frozen shrimp – fresh parsley

Step 1: Fill a large sauce pan with water and add a generous amount of salt. Bring water to a boil. Add in the pasta. Step 2: Cook until al dente according to the directions on the box. Once done, turn off the heat and set aside. I leave the pasta in the water so that the pasta does not stiffen.

Step 3: Grate the parmesan cheese and set aside. Step 4: In a skillet, add the butter and oil. Crush the garlic into the pan. Cook until fragrant.

Step 5: Add in the cream cheese. Step 6: Add in heavy whipping cream.

Step 7: Once the heavy whipping cream starts to heat up and the cream cheese is melted in, add in the parmesan cheese. Step 8: Stir until the cheese is completed melted in.

Step 9: Add in the pesto, salt and pepper. Stir well. Step 10: Set the sauce on low and allow it to simmer, stirring frequently.

Step 11: Cook the shrimp in olive oil. Step 12: Add pasta and shrimp into the sauce and toss until all of the pasta is evenly coated. Garnish with parsley and serve immediately.

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