Shrimp Pumpkin Alfredo
Succulent juicy shrimp tossed in a creamy luscious pumpkin alfredo sauce with fettuccine pasta. Enjoy this with a side salad and garlic bread for the ultimate meal.
- 3/4 lb fettuccine pasta
- 1 lb shrimp raw, peeled, and deveined
- 2 cups heavy cream
- 1 cup pumpkin puree not pumpkin pie mix
- 1/4 cup parmesan cheese
- 1 tsp sage fresh
- 1 tsp rosemary fresh
- 3 garlic cloves finely minced
- 1/2 tsp red crushed pepper optional
- 1/2 tsp paprika
- 1 tsp Italian seasoning
- 2 tbsp butter
- 2 tbsp Oil
- salt and pepper to taste
Add the oil to a large skillet and heat over medium-high heat. Add the shrimp to the skillet and season with Italian seasoning, paprika, salt, and pepper. Stir in the butter and cook the shrimp on each side for 1 minute. Remove the shrimp from the skillet and set aside.
Add more oil if needed to the skillet along with the fresh minced garlic and red crushed pepper. Cook for 20 seconds or until fragrant. Stir in the heavy cream, parmesan cheese, and pumpkin puree.
Reduce the heat to medium-low and cook the sauce until thickened. Once the sauce is nice and thick, add the rosemary and sage. Season with salt and pepper.
Add the cooked fettuccine to the sauce along with the shrimp and mix well. Check for seasoning and enjoy with extra parmesan cheese and red crushed pepper, if desired.
Calories: 1016kcal | Carbohydrates: 71g | Protein: 41g | Fat: 64g | Saturated Fat: 34g | Cholesterol: 540mg | Sodium: 1103mg | Potassium: 523mg | Fiber: 5g | Sugar: 4g | Vitamin A: 11776IU | Vitamin C: 9mg | Calcium: 380mg | Iron: 5mg