Description
Indulge in a decadent and creamy shrimp Alfredo pasta that’s rich in flavor and surprisingly simple to make. This classic Italian-American dish features succulent shrimp tossed in a velvety Parmesan cream sauce, served over perfectly cooked fettuccine. With a hint of garlic and a touch of spice, this shrimp Alfredo is a sure crowd-pleaser.
Ingredients
Scale
Pasta:
- 12 oz fettuccine pasta
Shrimp:
- 1 lb large shrimp (peeled and deveined, tails removed)
Sauce:
- 2 tablespoons olive oil
- 3 tablespoons butter
- 4 cloves garlic (minced)
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes (optional)
- Chopped parsley for garnish
Instructions
- Cook the Pasta: Cook fettuccine according to package directions until al dente. Drain and set aside.
- Cook the Shrimp: In a large skillet over medium heat, cook shrimp in olive oil for 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.
- Make the Sauce: In the same skillet, melt butter and sauté garlic. Pour in heavy cream, simmer gently, then stir in Parmesan, salt, pepper, and red pepper flakes. Continue stirring until slightly thickened.
- Combine: Add pasta and shrimp back to the skillet, toss to coat in sauce. Cook for 1–2 more minutes to heat through.
- Serve: Garnish with parsley and enjoy!
Notes
- For extra richness, add a splash of white wine to the sauce before adding cream.
- Substitute half-and-half for a lighter version.
- Enhance with sautéed mushrooms or spinach.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 640
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 35 g
- Saturated Fat: 19 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 235 mg
