A delightful twist on the classic Alfredo sauce, featuring succulent shrimp and a creamy, herb-infused sauce served over tender fettuccine.
Mince the garlic and finely chop the onion.
Use a sharp knife to ensure even chopping and prevent crushing the onion.
Melt the butter in a medium saucepan over medium heat.
Allow the butter to melt slowly to avoid browning.
Sauté the garlic and onion in the melted butter until fragrant and translucent, about 5 minutes.
Stir frequently to prevent the garlic from burning.
Add the cream cheese to the saucepan and stir until melted and smooth.
Cut the cream cheese into smaller pieces for quicker melting.
Gradually whisk in the heavy cream until fully incorporated.
Whisk continuously to achieve a smooth consistency.
Stir in the parsley, oregano, and basil, and season with salt and pepper to taste.
Adjust the seasoning to your preference for a balanced flavor.
Simmer the sauce on low heat for 10 minutes, stirring occasionally.
Keep the heat low to prevent the sauce from curdling.
Meanwhile, cook the fettuccine in a large pot of boiling salted water according to package instructions.
Reserve a cup of pasta water to adjust the sauce consistency if needed.
Add the shrimp to the sauce and cook until they turn pink and are fully cooked, about 5 minutes.
Ensure the shrimp are evenly coated in the sauce for maximum flavor.
Drain the cooked fettuccine and toss it with the sauce and shrimp.
Mix gently to avoid breaking the pasta.
Serve the pasta hot, garnished with additional Parmesan cheese if desired.
Serve immediately to enjoy the dish at its best.
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