Light and Easy Shrimp Alfredo

This fantastic, quick and easy Shrimp Alfredo recipe is rich, creamy, decadent and takes under 30 minutes to prepare!

Pre-heat a large heavy bottom pan on medium-high heat and add olive oil. Toss in the shrimp and arrange in a single layer; season with 1 teaspoon salt and freshly ground black pepper.

Cook the shrimp for 1-2 minutes per side until they are no longer translucent and appear pink and white on the outside.

Do not over cook as they will become rubbery. Once done, remove the shrimp from the pan and set aside.

In the same pan, over medium-high heat, melt the butter. Add garlic and cook until fragrant, stirring occasionally, for 1 minute.

Reduce the heat to low and add the Neufchâtel cheese (or light cream cheese) and chicken broth.

Continue cooking and simmering on low heat for 5 minutes to reduce the sauce. Season with lemon zest, 1 teaspoon salt, and pepper to taste. Add the freshly grated parmesan cheese and stir to combine. Remove from the stove top and set aside.

Bring a large pot of salted water to boil and add the fettuccine. Cook according to package instructions until al dente (each brand of fettuccine might have slightly different cooking times).

Use tongs and transfer the pasta to the pan with the cream sauce; toss to combine. 

Add the reserved shrimp to the pan with the pasta and toss to combine. 

Season with freshly grated black pepper and garnish with parsley.