Description
This Shrimp Alfredo recipe is a creamy, comforting pasta dish featuring succulent shrimp cooked to perfection and tossed in a rich, homemade Alfredo sauce. The sauce is made with butter, garlic, heavy cream, and freshly grated Parmesan cheese, all served over al dente fettuccine. Garnished with fresh parsley, this classic Italian-American dish is perfect for a delicious weeknight dinner or a special occasion.
Ingredients
Scale
Shrimp and Pasta
- 1 pound raw shrimp (fully thawed, peeled, and deveined)
- Salt and black pepper (to season)
- 12 ounces fettuccine pasta
Sauce
- 5 tablespoons butter (divided)
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1 tablespoon all-purpose flour
- 2 cups heavy cream
- 1 cup Parmesan cheese (freshly grated)
Garnish
- Fresh parsley (to garnish, optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Before draining, reserve about 1 cup of the pasta water, then drain and set the pasta aside.
- Prepare the Shrimp: Pat the shrimp dry with paper towels and season lightly with salt and black pepper to enhance their natural flavor.
- Cook the Shrimp: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. When hot, add the shrimp in a single layer and cook for 1 to 2 minutes per side until they turn pink, are lightly golden, and just cooked through. Transfer shrimp to a plate and set aside.
- Make the Sauce Base: In the same skillet, melt the remaining 4 tablespoons of butter. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to brown it.
- Create the Roux: Sprinkle the all-purpose flour over the butter and garlic, whisking continuously for about 1 minute. This cooks out the raw flour taste and forms a smooth roux to thicken the sauce.
- Add Cream and Simmer: Gradually pour in the heavy cream while whisking to keep the sauce smooth. Bring the mixture to a gentle simmer and let it cook for 2 to 3 minutes until it thickens slightly, without boiling.
- Incorporate the Cheese: Reduce heat to low and stir in the freshly grated Parmesan cheese until fully melted and the sauce is smooth and creamy.
- Toss Pasta in Sauce: Add the cooked fettuccine to the skillet and toss to coat evenly with the Alfredo sauce. Add reserved pasta water a little at a time to loosen the sauce if it is too thick.
- Combine with Shrimp and Serve: Return the cooked shrimp to the skillet and gently toss to combine everything. Garnish with chopped fresh parsley and additional black pepper if desired, then serve immediately for best flavor and texture.
Notes
- Be careful not to overcook the shrimp to keep them tender and juicy.
- Use freshly grated Parmesan cheese for the best flavor and smoothest sauce.
- Reserve pasta water before draining to help adjust the sauce consistency as needed.
- For a lighter version, substitute half-and-half for heavy cream, but the sauce will be less rich.
- This dish is best served immediately to enjoy the creamy sauce and tender shrimp at their peak.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Keywords: Shrimp Alfredo, creamy shrimp pasta, fettuccine Alfredo, seafood pasta, easy dinner, Italian comfort food
