Print

Shrimp Fettuccine Alfredo wraps: A Creamy Delight Recipe!

Shrimp Fettuccine Alfredo wraps
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Silky, creamy, peppery and absolutely crave-worthy Shrimp Fettuccine Alfredo wraps are a delicious handheld pasta dish perfect for any occasion.

Ingredients

Scale
  • 12 oz fettuccine pasta
  • 1 tablespoon olive oil
  • 1 lb large shrimp, peeled and deveined
  • 3 tablespoons unsalted butter
  • 3 garlic cloves, minced
  • 1 and 1/2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
  2. In a large skillet over medium heat, heat olive oil. Add shrimp, season with salt and pepper, and cook 2–3 minutes per side or until pink and opaque. Remove and set aside.
  3. In the same skillet, melt butter. Add minced garlic and cook for 1 minute until fragrant.
  4. Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and whisk until smooth and creamy.
  5. Add the cooked fettuccine to the sauce, tossing until well coated. Return the shrimp to the skillet and gently combine.
  6. Serve hot, garnished with parsley and freshly cracked black pepper.

Notes

  • Don’t overcook the shrimp; they cook fast and stay juicy when timed right.
  • Use freshly grated Parmesan for the smoothest sauce texture.
  • For a lighter version, swap cream with half-and-half or use Greek yogurt.

Nutrition

Find it online: https://www.homeydishes.com/shrimp-fettuccine-alfredo-wraps-recipe/