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Shrimp Alfredo

A delightful pasta dish featuring fettuccine tossed with succulent shrimp in a rich Alfredo sauce made from butter, garlic, heavy cream, and Parmesan cheese.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Pasta
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Pasta and Seafood
  • 8 ounces fettuccine pasta
  • 1 pound shrimp, peeled and deveined Fresh shrimp is ideal, but frozen shrimp can be used if thawed.
Sauce Ingredients
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream Substitute with half-and-half for a lighter version.
  • 1 cup grated Parmesan cheese Other hard cheeses like Pecorino Romano can be used.
  • to taste salt and pepper
Garnish
  • to taste chopped parsley For garnish.

Method
 

Cooking Fettuccine
  1. In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente.
  2. Reserve 1 cup of pasta water, then drain the rest and set aside.
Sautéing Shrimp
  1. In a large skillet over medium heat, melt the butter.
  2. Add the minced garlic and sauté for about 1 minute until fragrant.
  3. Toss in the shrimp, seasoning with salt and pepper, and cook for 2-3 minutes on each side until pink and opaque.
  4. Remove the shrimp from the skillet and set aside.
Preparing Alfredo Sauce
  1. In the same skillet, pour in the heavy cream, scraping up the flavorful bits from the bottom.
  2. Stir in the grated Parmesan cheese until melted and creamy. If the sauce is too thick, gradually add some reserved pasta water until desired consistency is achieved.
Combining Ingredients
  1. Add the drained fettuccine and cooked shrimp back into the skillet.
  2. Toss everything together to coat evenly in the sauce.
Serving
  1. Sprinkle with chopped parsley and maybe even an extra dash of Parmesan.
  2. Serve immediately while it’s hot and gooey!

Notes

Avoid overcooking the shrimp; they should only take a few minutes. Low and slow is the key to silky sauce. Store leftovers in an airtight container for up to 3 days, or freeze for up to a month.