Homemade Shrimp Fettuccine Pesto Alfredo

Homemade Shrimp Fettuccine Pesto Alfredo

Al dente fettuccine tossed in creamy, buttery, cheesy Alfredo sauce mixed in with herby pesto all topped with cooked shrimp. This is the ultimate weeknight meal you usually would need to go out to a restaurant to get.

5 from 1 vote

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Course: Dinner

Cuisine: Italian

Keyword: dinner, Italian, pasta, seafood, shrimp

Prep Time: 10

Cook Time: 25

Servings: servings

Calories: 645kcal

Equipment

Skillet
large sauce pan
garlic crusher
Cheese Grater

Ingredients

8 tablespoon salted butter
2 tablespoon olive oil
2 garlic cloves crushed
¼ cup cream cheese
1 ½ cup heavy whipping cream
2 cup parmesan cheese grated
1 tablespoon pesto
salt and pepper to taste
15-20 shrimp peeled
1 lb fettuccine pasta

Instructions

Fill a large sauce pan with water and add a generous amount of salt. Bring water to a boil. Add in the pasta.
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.
Grate the parmesan cheese and set aside.
In a skillet, add the butter and oil. Crush the garlic into the pan. Cook until fragrant.
Add in the cream cheese.
Add in heavy whipping cream.
Once the heavy whipping cream starts to heat up and the cream cheese is melted in, add in the parmesan cheese.
Stir until the cheese is completed melted in.
Add in the pesto, salt and pepper. Stir well.
Set the sauce on low and allow it to simmer, stirring frequently.
Cook the shrimp in olive oil.
Add pasta and shrimp into the sauce and toss until all of the pasta is evenly coated. Garnish with parsley and serve immediately.

Notes

Save leftovers in an air tight container in the fridge for up to 3 days. The noodles will soak up some of the sauce so it helps to save some on the side to heat up and toss leftover pasta in before serving.

Nutrition