Shrimp Alfredo Pasta
A creamy and delicious shrimp Alfredo pasta dish that's quick and easy to make.
Equipment
- Large skillet
- Pot
- Colander
Ingredients
- ½ lb. frozen shrimp (or fresh, medium-sized (36/40, peeled and deveined))
- ½ lb. fettuccine
- 2 Tbsp butter (divided)
- 4 garlic cloves (minced)
- 1 cup heavy cream
- ¾ cup Parmesan
- ⅛ tsp salt (or to taste)
- ¼ tsp black pepper (freshly cracked, or to taste)
- 1 Tbsp fresh parsley (chopped, optional)
Instructions
- Start by boiling a pot of water and adding the fettuccine. As it cooks, you will notice the pasta softening and releasing a lovely aroma. This step is important as the pasta will soak up the sauce later. Just be careful not to overcook it; al dente is the way to go!
- Melt one tablespoon of butter in a skillet over medium heat and add the shrimp. You will know they are done when they turn pink and opaque, about 1-2 minutes per side. Be careful not to walk away, or they can become rubbery! Once cooked, remove them from the skillet and set aside.
- In the same skillet, toss in the remaining butter and minced garlic. Sauté until fragrant, which should take about a minute. Then, pour in the heavy cream; it will start bubbling beautifully. This flavor base is key — you want that rich, creamy consistency!
- Gradually whisk in the Parmesan cheese until it melts into the sauce. It should blend smoothly, creating a creamy texture. If it clumps, do not fret! Just lower the heat and keep whisking to smooth it out. The cheese adds a fantastic flavor punch.
- Add the cooked fettuccine and shrimp into the sauce, gently tossing to coat everything well. You will see the pasta soaking up that creamy goodness. Just be careful not to stir too harshly, or your shrimp might break apart. Keep it light and fluffy!
- Sprinkle in salt and freshly cracked black pepper to taste, and then garnish with chopped parsley if you are feeling fancy. The aroma should be inviting! Serve right away to enjoy the pasta before it cools.
Notes
Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of cream if needed.
Expert Tips: If the sauce thickens too much, adding a tablespoon of reserved pasta water at a time helps return it to a more manageable consistency. When cooking shrimp, keep an eye on timing. Aim for just 1-2 minutes per side to avoid that rubbery texture. If encountering clumpy Parmesan, maintaining a low heat while whisking will help dissolve the cheese into a smooth sauce. For richer flavor, adding a teaspoon of minced garlic along with the cheese creates a lovely balance in the dish. When using leftover shrimp, ensure they are heated through for 2-3 minutes to keep their texture pleasing and delicious.