Description
This Shrimp Alfredo Pasta features tender, juicy shrimp tossed with fettuccine in a rich, creamy Parmesan Alfredo sauce. It’s a restaurant-quality dinner that’s easy enough to make at home in just 30 minutes, perfect for a comforting yet elegant meal.
Ingredients
Pasta
- 12 oz (340 g) fettuccine pasta
Shrimp
- 1 lb (450 g) large shrimp, peeled and deveined
Sauce
- 2 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic, minced
- 1½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ tsp Italian seasoning
- Salt and black pepper, to taste
- 2 tbsp chopped fresh parsley
Instructions
- Cook Pasta: Cook the fettuccine according to the package directions until al dente. Drain well and reserve ½ cup of the pasta cooking water for thinning the sauce if needed.
- Season Shrimp: Pat the shrimp dry and season both sides with salt and black pepper to taste, preparing them for sautéing.
- Cook Shrimp: Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
- Sauté Garlic: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned.
- Prepare Sauce: Pour in the heavy cream and sprinkle in the Italian seasoning. Let the mixture simmer gently for 3–4 minutes to thicken slightly.
- Add Parmesan Cheese: Gradually stir in the freshly grated Parmesan cheese until the sauce is smooth and creamy.
- Combine Pasta and Shrimp: Return the cooked pasta and shrimp to the skillet. Toss everything together to coat in the sauce evenly. Add reserved pasta water a little at a time if the sauce needs loosening.
- Garnish and Serve: Sprinkle chopped fresh parsley on top and serve immediately for the best flavor and texture.
Notes
- Use freshly grated Parmesan cheese for the smoothest and creamiest Alfredo sauce.
- For added flavor and nutrition, incorporate fresh spinach or sautéed mushrooms into the dish.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently to prevent sauce separation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
