Pesto Shrimp Alfredo
This Pesto Shrimp Alfredo combines the rich, creamy goodness of classic Alfredo sauce with the vibrant flavors of fresh pesto and succulent shrimp. It's the perfect choice for a special dinner that comes together in just 30 minutes, making it ideal for both weeknight meals and entertaining guests.
Ingredients
- 1 pound fettuccine pasta
- 1 pound large shrimp peeled and deveined
- 2 cups heavy cream
- 1/2 cup butter
- 1 cup freshly grated Parmesan cheese
- 1/3 cup homemade or store-bought pesto
- 4 cloves garlic minced
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish optional
Instructions
- Bring a large pot of salted water to boil. Cook fettuccine according to package instructions until al dente.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
- In the same skillet, reduce heat to medium and add butter and minced garlic. Sauté for 1-2 minutes until fragrant.
- Pour in heavy cream and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally, until slightly thickened.
- Stir in Parmesan cheese until melted and smooth. Add pesto and mix well.
- Return shrimp to the skillet and add the drained pasta. Toss everything together until well combined and heated through.
- Season with salt and pepper to taste. Garnish with fresh basil if desired.