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Shrimp Alfredo

A creamy and rich pasta dish featuring succulent shrimp and a savory garlic flavor, perfect for family dinners or elegant gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Pasta
  • 12 oz Fettuccine pasta Use gluten-free pasta for a gluten-free version.
For the Sauce
  • 4 tbsp Butter Unsalted butter is recommended.
  • 3 cloves Garlic, minced Watch cooking time to avoid burning.
  • 1 cup Heavy cream Can substitute with half-and-half for a lighter option.
  • 1 cup Parmesan cheese, grated Use freshly grated for best results.
  • 1 tsp Salt Adjust seasoning as needed.
  • 1/2 tsp Pepper Freshly ground for enhanced flavor.
  • 1 lb Shrimp, peeled and deveined Opt for high-quality shrimp.
  • 1/4 cup Parsley, chopped For garnish.

Method
 

Cooking the Pasta
  1. In a large pot, bring salted water to a boil and add the fettuccine pasta. Cook until al dente, about 8-10 minutes. Stir occasionally to prevent sticking, then drain.
Preparing the Shrimp
  1. In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add shrimp and cook for 3-4 minutes or until pink and opaque.
Making the Sauce
  1. Reduce the heat slightly and pour in the heavy cream. Stir constantly and mix in the grated Parmesan cheese until melted and combined, avoiding boiling.
Combining Pasta and Sauce
  1. Add the drained fettuccine to the skillet, tossing to coat each strand with the sauce. Season with salt and pepper to taste.
Garnishing and Serving
  1. Plate the Shrimp Alfredo, sprinkle with chopped parsley, and serve immediately while hot.

Notes

Store leftovers in an airtight container for up to 2-3 days or freeze for 1 month. When reheating, add a splash of cream or water to maintain creaminess.