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  • Author: Chefjar


  • Fettuccine or tortellini pasta- 300 gm
  • Shrimp (peeled and deveined) - 1 kg
  • Unsalted butter- 1 tbsp
  • Juice of 1 lemon
  • Pinch of salt
  • Garlic cloves ( minced)- 2
  • Whipping cream- 1 1/2 cup
  • Unsalted butter - 2 tbsp
  • Freshly grated Parmesan cheese- 2/3 cup + additional for serving
  • Whole nutmeg ( grated)- 1/4 tsp
  • Salt- to taste
  • Ground black pepper- 1 tsp
  • Freshly grated Parmesan cheese- as needed
  • Parsley chiffonade- 1 tbsp


  1. PASTA: cook fettuccine or tortellini pasta in salted water as per package instructions and drain. Don't rinse this will help sauce stick to pasta better.
  2. SHRIMP: Heat 1 tbsp of butter in a medium skillet that will accommodate all the shrimp. Fry the minced garlic until lightly brown. Add all the shrimp, pinch of salt & lemon juice. Cook the shrimp 2 minutes or until they are no longer translucent. Don't overcook or they will be rubbery. Transfer the shrimp to a plate & pour the liquid from the shrimp into a large saucepan.
  3. Bring to boil. Add the whipping cream, 2 tsp of butter, salt ground black pepper. Turn on the heat to medium, and cook for less than a minute, just until the sauce have thickened a little bit. Turn off the heat. Now it is Alfredo sauce.
  4. Transfer the drained pasta to the saucepan with Alfredo sauce. Turn on the heat to low, and toss to coat the pasta thoroughly.
  5. Add the cooked shrimp, Parmesan cheese, nutmeg & black pepper. Toss again until the fettuccine/ tortellini are well coated.
  6. Adjust salt & pepper and garnish with the parsley chiffonade.
  7. Serve immediately with additional grated Parmesan cheese.
  8. Enjoy !
  • Category: Pasta recipes/Seafood
  • Cuisine: Italian