Shrimp Alfredo Pasta Dinner (Print Version)
Creamy fettuccine with shrimp in a Parmesan garlic sauce, ready in 30 minutes for cozy dinners or special occasions.
# Ingredients:
01 -
12 oz fettuccine pasta
02 -
1 lb raw shrimp, peeled and deveined
03 -
4 tbsp butter
04 -
4 cloves garlic, minced
05 -
1 1/4 cups heavy cream
06 -
1 cup Parmesan cheese, freshly grated
07 -
1/2 tsp salt
08 -
1/4 tsp black pepper
09 -
2 tbsp fresh parsley, chopped
# Steps:
01 -
Bring a large pot of salted water to a boil and cook fettuccine until al dente. Reserve 1/2 cup of pasta water, then drain.
02 -
In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add shrimp, season with salt and pepper, and sauté for 2–3 minutes per side. Remove and set aside.
03 -
In the same skillet, melt remaining 2 tablespoons of butter. Add garlic and cook for 1 minute.
04 -
Pour in heavy cream, stirring constantly. Simmer for 3–4 minutes.
05 -
Whisk in grated Parmesan cheese until the sauce is smooth. Adjust seasoning with more salt and pepper to taste.
06 -
Add drained pasta and cooked shrimp to the sauce. Toss well, adding pasta water as needed.
07 -
Let it warm through for 1–2 minutes, then garnish with parsley and serve immediately.
# Notes and Tips:
01 -
Use freshly grated Parmesan for the best texture.
02 -
Do not overcook shrimp—they cook quickly and become rubbery if overdone.
03 -
Store leftovers in the fridge for up to 3 days and reheat gently with a splash of milk or cream.