Ingredients
• 1 lb (454g) large shrimp, peeled and deveined
• 8 oz (227g) fettuccine pasta
• 2 tbsp (30ml) olive oil
• 3 cloves garlic, minced
• 2 tbsp (30ml) all-purpose flour
• 1 1/2 cups (355ml) low-fat milk
• 1/2 cup (120ml) grated Parmesan cheese, plus more for serving
• 2 tbsp (30ml) fresh parsley, chopped
• 1 tsp (5ml) dried oregano
• Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Drain the pasta and set it aside.
- Sauté the Shrimp: In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and sauté for 2-3 minutes per side, or until they are opaque and cooked through. Transfer the shrimp to a plate and set aside.
- Make the Alfredo Sauce: In the same skillet, reduce the heat to medium and add the minced garlic. Cook for 1 minute, stirring constantly, until fragrant. Sprinkle in the all-purpose flour and whisk continuously for 2 minutes to cook off the raw flour taste. Gradually pour in the low-fat milk, whisking constantly to prevent lumps from forming. Bring the sauce to a simmer and cook for 3-5 minutes, or until the sauce has thickened to a creamy consistency. Remove the skillet from the heat.
- Assemble the Dish: Add the cooked fettuccine, sautéed shrimp, Parmesan cheese, parsley, and oregano to the Alfredo sauce. Toss gently to combine, making sure the pasta is evenly coated. Season with salt and freshly ground black pepper to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Cuisine: Americans
Keywords: Healthy and Authentic Creamy Shrimp Alfredo Recipe