🍤 Shrimp Alfredo Pasta
Shrimp Alfredo Pasta is a rich, creamy Italian-American favorite made with tender shrimp, fettuccine, and a silky Parmesan cream sauce. It’s elegant enough for guests but easy enough for a weeknight dinner.
🥄 Ingredients (Serves 4)
- 12 oz fettuccine (or linguine)
- 1 lb large shrimp, peeled & deveined
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 3–4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- Optional: pinch of red pepper flakes
- 2 tbsp fresh parsley, chopped
- Optional: squeeze of lemon juice
👩🍳 Instructions
1️⃣ Cook pasta:
Boil fettuccine in salted water until al dente. Reserve ½ cup pasta water, then drain.
2️⃣ Cook shrimp:
Season shrimp lightly with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Cook shrimp 1–2 minutes per side until pink and opaque. Remove and set aside.
3️⃣ Make Alfredo sauce:
Lower heat to medium. In the same skillet, melt butter.
Add garlic and cook 30 seconds (do not brown).
Pour in heavy cream and simmer 3–4 minutes until slightly thickened.
4️⃣ Add cheese:
Stir in grated Parmesan until melted and smooth. Add salt, pepper, and red pepper flakes if using.
5️⃣ Combine:
Return shrimp to the pan. Add cooked pasta and toss to coat.
If sauce is too thick, add a splash of reserved pasta water.
6️⃣ Finish:
Sprinkle with parsley and a small squeeze of lemon if desired. Serve immediately.
🌟 Tips for Perfect Shrimp Alfredo
- Fresh Parmesan melts smoother than pre-shredded.
- Don’t overcook shrimp — they cook very quickly.
- For extra richness, add 2 oz cream cheese to the sauce.
- Serve with garlic bread or a crisp Caesar salad.
I can also provide:
- Cajun shrimp Alfredo 🌶️
- Broccoli shrimp Alfredo
- Lightened-up version with half-and-half
- Baked shrimp Alfredo casserole
Which version would you like?
