Description
This classic Shrimp Alfredo recipe combines tender, sautéed shrimp with creamy homemade Alfredo sauce and perfectly cooked fettuccine. Ready in just 30 minutes, it’s a rich and comforting Italian-inspired dish that is perfect for a quick weeknight dinner or a special occasion.
Ingredients
Scale
Shrimp
- ½ lb. frozen shrimp or fresh, medium-sized (36/40, peeled and deveined)
Pasta
- ½ lb. fettuccine
Sauce
- 2 Tbsp butter, divided
- 4 garlic cloves, minced
- 1 cup heavy cream
- ¾ cup Parmesan cheese, grated
- â…› tsp salt or to taste
- ¼ tsp black pepper, freshly cracked, or to taste
Garnish
- 1 Tbsp fresh parsley, chopped (optional)
Instructions
- Thaw and prepare shrimp: If using frozen shrimp, thaw completely and peel if needed, leaving tails on or removing them as preferred. Pat the shrimp dry with paper towels and season lightly with salt and pepper.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook until tender, about 7-10 minutes. Before draining, reserve ½ cup of the starchy pasta water, then drain the pasta in a colander.
- Cook the shrimp: Heat 1 tablespoon of butter in a large skillet over medium heat. Once hot, swirl to coat the pan, then add the shrimp. Cook for 1-2 minutes on each side until shrimp turn opaque and pink, taking care not to overcook. Remove shrimp to a clean bowl, reserving any juices.
- Sauté the garlic: Reduce heat to medium-low, add the remaining 1 tablespoon butter to the skillet along with the minced garlic. Sauté for 1-2 minutes until fragrant but not browned.
- Make the Alfredo sauce: Pour the heavy cream into the skillet with the garlic and whisk, scraping up any browned bits. Bring the cream to a gentle simmer.
- Add Parmesan and season: Whisk in the grated Parmesan cheese until the sauce is smooth and melted. Season with salt and freshly cracked black pepper to taste.
- Combine pasta, shrimp, and sauce: Return the drained fettuccine and cooked shrimp, including any accumulated liquid, to the skillet. Toss everything together to coat evenly in the sauce. If the sauce is too thick, gradually add the reserved pasta water a little at a time to reach desired consistency.
- Final seasoning and serve: Taste the dish and adjust seasoning with additional salt or pepper if needed. Garnish with chopped fresh parsley if desired. Serve immediately for best flavor and texture.
Notes
- Use peeled and deveined shrimp for ease and best texture.
- Reserved pasta water helps to thin and silky smooth the Alfredo sauce without losing flavor.
- Do not overcook shrimp as they cook quickly and become rubbery.
- Freshly grated Parmesan cheese melts better and ensures a creamy sauce.
- Optional parsley adds color and a fresh herbal note.
