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, combining Italian-American flavors with a comforting cream sauce and perfectly cooked shrimp.
Ingredients
Pasta
- 12 oz (340 g) fettuccine pasta
Shrimp
- 1 lb (450 g) large shrimp, peeled and deveined
Sauce & Seasoning
- 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 package directions until al dente. Drain the pasta and reserve ½ cup of the pasta water for later use.
- Season shrimp: Pat the shrimp dry and season them with salt and black pepper evenly on all sides.
- Cook shrimp: Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2 to 3 minutes on each side until they turn pink and are cooked through. 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.
- Make sauce: Pour in the heavy cream and add Italian seasoning. Let it simmer gently for 3 to 4 minutes, stirring occasionally to combine the flavors.
- Add cheese: Stir in the freshly grated Parmesan cheese until the sauce is smooth and creamy, ensuring no lumps remain.
- Toss pasta and shrimp: Return the cooked fettuccine and shrimp to the skillet. Toss everything together to coat evenly with the Alfredo sauce. Add reserved pasta water gradually if the sauce needs loosening.
- Garnish and serve: Sprinkle chopped fresh parsley over the dish for color and freshness, then serve immediately while hot.
Notes
- Use freshly grated Parmesan cheese for the smoothest and most flavorful sauce.
- For extra flavor and nutrition, add spinach or mushrooms when sautéing the garlic.
- Store leftovers in an airtight container in the refrigerator and consume within 2 days for best flavor and safety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
