Description
Creamy and delicious Shrimp Alfredo featuring tender medium-sized shrimp and fettuccine pasta enveloped in a rich Parmesan and garlic cream sauce. This classic Italian-inspired dish is easy to prepare and perfect for a satisfying weeknight dinner.
Ingredients
Units
Scale
Shrimp and Pasta
- 1/2 lb. frozen shrimp or fresh, medium-sized (36/40, peeled and deveined)
- 1/2 lb. fettuccine
Sauce
- 2 Tbsp butter divided
- 4 garlic cloves minced
- 1 cup heavy cream
- 3/4 cup Parmesan cheese, grated
- 1/8 tsp salt or to taste
- 1/4 tsp black pepper freshly cracked, or to taste
- 1 Tbsp fresh parsley chopped, (optional)
Instructions
- Thaw and prepare shrimp: If using frozen shrimp, thaw completely and peel if needed. You can leave the tails on or remove them according to preference. Pat the shrimp dry with paper towels and season with a pinch of salt and pepper.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook until tender, about 7-10 minutes. Before draining, reserve ½ cup of the starchy pasta water, then drain in a colander.
- Cook the shrimp: Heat 1 tablespoon of butter in a large skillet over medium heat. Once hot, swirl to coat the pan, then add the shrimp. Cook for 1-2 minutes on each side until shrimp turn opaque and pink, being careful not to overcook. Remove shrimp to a clean bowl, reserving any juices.
- Sauté the garlic: Reduce heat to medium-low, add remaining 1 tablespoon butter to the skillet along with the minced garlic. Sauté for 1-2 minutes until fragrant but not browned.
- Make the Alfredo sauce: Pour the heavy cream into the skillet with the garlic and whisk, scraping up any browned bits. Bring the cream to a simmer.
- Add Parmesan and season: Whisk in the Parmesan cheese until the sauce is smooth and melted. Season with salt and freshly cracked black pepper to taste.
- Combine pasta, shrimp, and sauce: Return the drained pasta and cooked shrimp (including any accumulated liquid) to the skillet. Toss everything to coat evenly in the sauce. If the sauce is too thick, gradually add reserved pasta water to loosen it to desired consistency.
- Final seasoning and serve: Taste and adjust seasoning with additional salt or pepper if necessary. Garnish with chopped fresh parsley if desired. Serve immediately for best flavor and texture.
Notes
- Do not overcook shrimp as they turn rubbery quickly; cook just until opaque and pink.
- Reserved pasta water helps adjust sauce consistency without diluting flavor.
- Freshly grated Parmesan offers the best melting and flavor results.
- Parsley is optional but adds a fresh herbal note and color.
- Use medium-sized shrimp (36/40 count) for ideal texture and portion size.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 34 g
- Saturated Fat: 19 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 170 mg
