Shrimp Alfredo
A rich and creamy pasta dish featuring succulent shrimp and velvety Alfredo sauce served over fettuccine, perfect for comforting meals any day of the week.
Ingredients
Pasta and Seafood
- 8 oz fettuccine pasta Quality matters! Brands like Barilla or De Cecco are recommended.
- 1 lb shrimp, peeled and deveined Fresh shrimp are best; frozen shrimp can be used if thawed properly.
Sauce Ingredients
- 2 tablespoons butter Use unsalted for better seasoning control.
- 3 cloves garlic, minced Fresh garlic adds aromatic depth.
- 1 cup heavy cream Choose high-quality for the best texture.
- 1 cup grated Parmesan cheese Freshly grated is recommended for flavor.
- Salt and pepper to taste Use freshly cracked black pepper for enhanced flavor.
Garnish
- Chopped parsley For garnish, adds color and freshness.
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, typically 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
Making the Sauce
- In a large skillet over medium heat, melt the butter until it's bubbling, around 1-2 minutes.
- Stir in the minced garlic and sauté for about 1 minute, until fragrant and golden.
- Add the peeled and deveined shrimp to the skillet and cook for about 3-4 minutes, flipping halfway through, until they turn pink and opaque.
- Pour in the heavy cream and bring it to a gentle simmer, stirring frequently.
- Gradually whisk in the grated Parmesan cheese until it's melted and the sauce is creamy. If it seems too thick, add some reserved pasta water to reach the desired consistency.
- Taste and season with salt and pepper as needed.
Combining and Serving
- Gently toss the cooked fettuccine in the shrimp Alfredo sauce, ensuring every strand is beautifully coated.
- Plate your shrimp Alfredo, garnishing each serving with a sprinkle of chopped parsley. Enjoy!
Notes
For perfectly cooked shrimp, avoid overcooking—just until they're pink and firm. Consider adding a splash of white wine after the garlic for an extra layer of flavor. Store leftovers in an airtight container in the fridge for up to 2 days.