Creamy Shrimp Alfredo With Fettuccine And Peas
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 30 min · Shellfish · pescatarian, high-protein
1083 cal
59g protein
88g carbs
55g fat
per serving · estimated
Ingredients
- 3/4 lb large shrimp, peeled and deveined
- 7 oz fettuccine
- 3/4 cup heavy cream
- 2 tbsp butter
- 3/4 cup grated Parmesan
- 3/4 cup frozen peas
- 2 cloves garlic
- to taste black pepper, salt, parsley
Method (tap to check — screen stays awake)
- Boil the fettuccine in heavily salted water until al dente, then reserve 1 cup of the water before draining.
- Pat the shrimp dry and season with salt and pepper.
- Melt half the butter in a wide skillet over medium-high heat and cook the shrimp in one layer, about 90 seconds per side, until they curl into loose C shapes and turn opaque; move them to a plate.
- Lower the heat, add the remaining butter and the garlic, and cook 30 seconds until fragrant but not colored.
- Pour in the cream and simmer 3 to 4 minutes until it reduces slightly and coats the back of a spoon.
- Whisk in the Parmesan off the heat so it melts smoothly instead of seizing.
- Add the pasta and peas, tossing with splashes of pasta water until the sauce clings to every strand.
- Fold the shrimp back in with their juices, warm 30 seconds, and finish with parsley and cracked pepper.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.