Here’s a creamy and easy Shrimp Alfredo Pasta recipe that’s perfect for a quick, restaurant-style meal at home:
Ingredients (Serves 4)
- 12 oz (340 g) fettuccine or pasta of choice
- 1 lb (450 g) shrimp, peeled and deveined
- 2 tbsp butter or olive oil
- 3–4 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
- Optional: pinch of red pepper flakes
Instructions
1. Cook Pasta
- Boil pasta in salted water until al dente.
- Drain and reserve 1/2 cup pasta water.
2. Cook Shrimp
- Heat butter or oil in a large skillet over medium heat.
- Add shrimp, season with salt and pepper, and cook 2–3 minutes per side until pink and opaque.
- Remove shrimp from skillet and set aside.
3. Make Alfredo Sauce
- In the same skillet, sauté garlic for 30 seconds.
- Pour in heavy cream and bring to a gentle simmer.
- Stir in Parmesan cheese until smooth.
- Adjust consistency with reserved pasta water if needed.
4. Combine Pasta and Shrimp
- Toss cooked pasta in the Alfredo sauce.
- Add shrimp back and mix gently.
- Season with additional salt, pepper, or red pepper flakes if desired.
5. Serve
- Plate the pasta, sprinkle with chopped parsley, and extra Parmesan.
- Enjoy immediately while hot and creamy.
Tips
- Add steamed broccoli or peas for extra color and nutrition.
- Use freshly grated Parmesan for the creamiest sauce.
- For a lighter version, substitute half-and-half or milk for heavy cream.
If you want, I can also give a one-pan 20-minute Shrimp Alfredo Pasta version that minimizes cleanup but keeps it creamy and flavorful. Do you want me to share that?
