Easy Shrimp Alfredo
A creamy and flavorful shrimp Alfredo that's quick and easy to prepare, perfect for family dinners.
Ingredients
Pasta
- 8 oz fettuccine pasta Feel free to substitute with gluten-free pasta or your favorite noodle.
Shrimp
- 1 lb shrimp (peeled and deveined) Consider chicken or zucchini noodles for a healthier option.
Sauce
- 4 tbsp unsalted butter Can be swapped with olive oil for a lighter version.
- 3 cloves garlic (minced) A must for that aromatic base.
- 1 cup heavy cream Consider coconut milk or a mixture of milk and Greek yogurt for a healthier choice.
- 1 cup grated Parmesan cheese Freshly grated works best; nutritional yeast can be used for a dairy-free version.
- Salt and black pepper to taste Spice it up with a pinch of red pepper flakes for added kick.
- Fresh parsley (chopped for garnish) Optional, but adds a fresh note.
Instructions
Preparation
- In a large pot, bring salted water to a boil. Add fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Cooking
- Add shrimp, season with salt and pepper, and cook until pink and opaque, about 3-4 minutes.
- Pour the heavy cream into the skillet with the shrimp. Stir well and allow it to simmer for a few minutes until slightly thickened.
- Add the cooked fettuccine to the skillet, tossing to combine. Gradually add reserved pasta water as needed to reach desired sauce consistency.
- Stir in the grated Parmesan cheese until melted and creamy. Taste and adjust seasoning as needed.
- Garnish with chopped parsley and serve immediately.
Notes
Consider adding sautéed spinach, peas, or sun-dried tomatoes for added nutrition. This dish is best enjoyed fresh, but leftovers can be stored in an airtight container for up to 2 days.