Here’s a creamy, indulgent Shrimp Alfredo recipe—rich, garlicky, and perfect over fettuccine or your favorite pasta 🍤🧄🥛
🍤 Shrimp Alfredo
🧾 Ingredients (serves 2–3)
Pasta & Shrimp:
- 8 oz (225g) fettuccine or linguine
- 10–12 large shrimp, peeled and deveined
- Salt & pepper to taste
- 1 tbsp olive oil or butter
Alfredo Sauce:
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt & pepper to taste
- Pinch of nutmeg (optional)
- Fresh parsley, chopped, for garnish
👩🍳 Instructions
1. Cook pasta
- Boil pasta in salted water according to package directions. Drain, reserving ¼ cup pasta water.
2. Cook shrimp
- Heat olive oil or butter in a skillet over medium-high heat.
- Season shrimp with salt and pepper.
- Sear 1–2 minutes per side until pink and opaque. Remove and set aside.
3. Make Alfredo sauce
- In the same skillet, melt butter over medium heat.
- Add garlic and sauté 1 minute until fragrant.
- Stir in heavy cream and bring to a gentle simmer.
- Gradually whisk in Parmesan until smooth and creamy.
- Season with salt, pepper, and optional nutmeg.
- If sauce is too thick, add reserved pasta water a little at a time.
4. Combine
- Toss cooked pasta in the sauce.
- Add shrimp and stir gently to coat.
5. Serve
- Plate pasta, garnish with parsley and extra Parmesan if desired.
- Optional: add a squeeze of lemon for brightness.
💡 Tips
- Avoid overcooking shrimp: They cook quickly and turn rubbery if overdone.
- Creamy sauce: Use freshly grated Parmesan—pre-grated often doesn’t melt as smoothly.
- Extra flavor: Add a pinch of red pepper flakes for a mild kick.
🍽️ Variations
- Chicken Alfredo: Swap shrimp for grilled or pan-seared chicken breast.
- Vegetable Alfredo: Add broccoli, peas, or asparagus.
- Low-carb: Serve over zucchini noodles or spaghetti squash.
If you want, I can give a one-pan, 20-minute version that keeps the shrimp tender and the sauce ultra-creamy—perfect for a quick weeknight dinner 🍝🔥.
Do you want me to do that?
