Description
Delicious and creamy Shrimp Alfredo featuring tender sautéed shrimp and fettuccine pasta coated in a rich Parmesan cream sauce. This classic Italian-American dish is quick to prepare, perfect for a satisfying weeknight dinner or special occasion.
Ingredients
Scale
Pasta
- 8 oz fettuccine pasta
Shrimp & Seasonings
- 1 lb large shrimp, peeled and deveined
- Salt and pepper to taste
Sauce
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 3 tbsp unsalted butter (divided)
Instructions
- Cook the Pasta: Cook the fettuccine according to package instructions until al dente. Drain and set aside to keep warm.
- Sauté the Shrimp: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the shrimp and sauté for about 3-4 minutes until they turn pink and opaque. Season with salt and pepper, then remove the shrimp from the skillet and set aside.
- Cook the Garlic: Using the same skillet, add the remaining tablespoon of butter and the minced garlic. Sauté for about 1 minute until the garlic becomes fragrant but not browned.
- Make the Alfredo Sauce: Pour in the heavy cream while stirring gently. Once the cream is warmed through, whisk in the freshly grated Parmesan cheese until the sauce is smooth and creamy.
- Combine Ingredients: Return the cooked shrimp to the skillet and add the drained fettuccine pasta. Toss everything together carefully to ensure the pasta and shrimp are well coated with the Alfredo sauce.
- Serve: Serve the Shrimp Alfredo hot, optionally garnished with additional Parmesan cheese or freshly chopped parsley for an added touch of flavor and color.
Notes
- For extra richness, use freshly grated Parmesan cheese rather than pre-grated.
- Do not overcook the shrimp; they cook quickly and should be tender and juicy.
- To make it lighter, substitute half-and-half for the heavy cream, but sauce will be less thick.
- You can add a pinch of nutmeg to the sauce for a subtle depth of flavor.
- Fresh parsley garnish adds a fresh, herbal note and visual appeal.
