Here’s a rich and creamy recipe for Shrimp Alfredo that’s simple enough for a weeknight but tastes restaurant-quality:
Ingredients (serves 2–3)
- 8 oz (225 g) fettuccine or pasta of your choice
- 1 lb (450 g) large shrimp, peeled and deveined
- Salt and black pepper, to taste
- 2 tbsp olive oil or butter
- 3–4 garlic cloves, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese (plus extra for serving)
- 2 tbsp unsalted butter
- ½ tsp Italian seasoning (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta:
- Boil pasta according to package instructions until al dente. Drain and set aside, reserving ½ cup pasta water.
- Cook shrimp:
- Season shrimp with salt and pepper.
- Heat olive oil or butter in a large skillet over medium-high heat.
- Cook shrimp 2–3 minutes per side, until pink and opaque. Remove and set aside.
- Make Alfredo sauce:
- In the same skillet, melt 2 tbsp butter. Add minced garlic and sauté 30 seconds until fragrant.
- Pour in heavy cream, stirring constantly. Bring to a gentle simmer.
- Stir in Parmesan cheese and Italian seasoning. Continue stirring until sauce thickens slightly.
- If sauce is too thick, add a little reserved pasta water to reach desired consistency.
- Combine pasta and shrimp:
- Add cooked pasta and shrimp to the sauce. Toss gently to coat everything evenly.
- Season with additional salt and pepper if needed.
- Serve:
- Plate immediately and garnish with chopped parsley and extra Parmesan.
💡 Tips:
- For extra flavor, sauté shrimp with a pinch of paprika or red pepper flakes.
- You can add broccoli, spinach, or sun-dried tomatoes for a veggie boost.
- Using freshly grated Parmesan melts better and gives a creamier sauce than pre-shredded cheese.
If you want, I can also give a 30-minute “one-pan Shrimp Alfredo” version that makes cleanup super easy without losing any creaminess.
Do you want me to share that version?
