Description
This Shrimp Alfredo recipe features tender shrimp cooked to perfection and tossed with fettuccine pasta in a rich, creamy Parmesan sauce. The sauce is made from butter, garlic, heavy cream, and freshly grated Parmesan cheese, creating a smooth and flavorful coating for the pasta. This classic Italian-American dish is garnished with fresh parsley and is perfect for an elegant yet easy weeknight dinner.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound raw shrimp, fully thawed, peeled, and deveined
- Salt and black pepper, to season
Pasta
- 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, chopped (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package instructions. Before draining, reserve about 1 cup of the pasta water, then drain the pasta and set it aside.
- Prepare the Shrimp: While the pasta cooks, pat the shrimp dry with paper towels. Season lightly with salt and black pepper.
- Cook the Shrimp: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the shrimp in a single layer and cook for 1 to 2 minutes per side, or until they turn lightly golden, pink, and are just cooked through. Transfer the shrimp to a plate and set aside.
- Start the Sauce: In the same skillet, melt the remaining 4 tablespoons of butter. Add the minced garlic and cook for about 30 seconds, just until fragrant.
- Make the Roux: Sprinkle the flour into the skillet and whisk continuously for 1 minute to form a smooth roux without lumps.
- Add the Cream: Slowly pour in the heavy cream while whisking constantly until the mixture is smooth. Bring to a gentle simmer and cook for 2 to 3 minutes, stirring often, until the sauce slightly thickens. Avoid boiling.
- Incorporate Cheese: Reduce the heat to low and stir in the grated Parmesan cheese until melted and the sauce is smooth and creamy.
- Toss Pasta in Sauce: Add the cooked fettuccine to the sauce and toss gently to coat all the noodles evenly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
- Combine Shrimp and Garnish: Return the cooked shrimp to the skillet and gently toss to combine everything. Garnish with chopped fresh parsley and additional black pepper to taste, then serve immediately.
Notes
- Reserve pasta water to adjust the sauce consistency and help the sauce adhere better to the pasta.
- Do not overcook shrimp; they cook quickly and should remain tender.
- Freshly grated Parmesan cheese melts better and enhances the sauce flavor compared to pre-grated cheese.
- For a lighter version, substitute half-and-half for heavy cream, but the sauce will be less rich and creamy.
- Parsley garnish is optional but adds a fresh color and mild herbal note to the dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Keywords: Shrimp Alfredo, creamy shrimp pasta, fettuccine alfredo, easy shrimp pasta recipe, Italian pasta dish
