Description
This classic Shrimp Alfredo recipe features tender shrimp tossed in a creamy, garlicky Parmesan sauce over perfectly cooked fettuccine. A simple yet indulgent pasta dish that’s quick to prepare and full of rich, comforting flavors, ideal for a satisfying weeknight dinner or special occasion.
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, removing tails if desired. Pat the shrimp dry with paper towels and season lightly with salt and pepper to enhance their natural flavor.
- Cook Fettuccine: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, approximately 7-10 minutes. Before draining, reserve ½ cup of the starchy pasta water for later use. Drain the pasta well and set aside.
- Cook Shrimp: Heat 1 tablespoon of butter in a large skillet over medium heat. Once melted and hot, add the shrimp in a single layer. Cook for 1-2 minutes per side until shrimp turn opaque and pink. Be careful not to overcook. Transfer shrimp to a clean bowl, reserving any juices.
- Sauté Garlic: Lower heat to medium-low. Add remaining 1 tablespoon of butter to the skillet with minced garlic. Sauté garlic gently for 1-2 minutes until fragrant but not browned to avoid bitterness.
- Make Alfredo Sauce: Pour heavy cream into the skillet and whisk thoroughly to incorporate garlic and scrape up any browned bits off the bottom. Let the cream gently simmer to thicken slightly.
- Add Parmesan and Season: Whisk in Parmesan cheese until fully melted and smooth. Season the sauce with salt and freshly cracked black pepper to taste.
- Combine Pasta and Shrimp with Sauce: Add cooked fettuccine and shrimp along with any accumulated juices back into the skillet. Toss everything together so the pasta and shrimp are well coated with the creamy Alfredo sauce. If the sauce is too thick, gradually incorporate some reserved pasta water until desired consistency is reached.
- Final Seasoning and Serve: Taste the dish and adjust salt and pepper if needed. Garnish with chopped fresh parsley for a pop of color and freshness before serving immediately.
Notes
- Do not overcook shrimp as they will become rubbery; cook just until they turn pink and opaque.
- Use freshly grated Parmesan for the best melting and flavor in the sauce.
- Reserving pasta water is key to adjusting the sauce consistency and helping it cling to the noodles.
- Fresh parsley adds a nice visual and flavor contrast, but can be omitted if unavailable.
- For a lighter alternative, substitute half-and-half for heavy cream, though the sauce will be less rich.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 195 mg
