Shrimp Alfredo
A comforting classic featuring perfectly cooked shrimp in a rich, creamy sauce served over al dente fettuccine, perfect for any occasion.
Ingredients
Pasta and Main Ingredients
- 12 oz Fettuccine Traditional pasta that holds the sauce beautifully.
- 1 lb Shrimp (peeled and deveined) Fresh or frozen, quick and simple to cook.
- 4 tbsp Butter For the rich, creamy base.
- 3 clove Garlic (minced) Enhances the flavor profile.
- 1 cup Heavy Cream The heart of the Alfredo sauce.
- 1 cup Parmesan Cheese (grated) Freshly grated for the best flavor.
- to taste Salt and Pepper Essential for seasoning.
Instructions
Cooking Instructions
- In a large pot, boil salted water and cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic, sautéing until fragrant (about 30 seconds), then add the shrimp. Cook until pink and opaque (about 2-3 minutes per side). Remove shrimp from the skillet and set aside.
- In the same skillet, add the remaining butter and heavy cream. Stir constantly over medium heat until the mixture begins to simmer.
- Gradually whisk in the grated Parmesan cheese until melted and combined. The sauce should be creamy and luscious.
- Return the shrimp to the skillet, and add the drained fettuccine. Toss to coat, using pasta water to thin the sauce as needed. Season with salt and pepper to taste.
- Plate up the Shrimp Alfredo, and garnish with extra Parmesan or fresh parsley if desired.
Notes
For a lighter version, try half-and-half or dairy-free cream. Gluten-free pasta can also be used if needed. Best served fresh, but can be stored in an airtight container for up to 2 days.