Easy Shrimp Alfredo
Indulge in the creamy, restaurant-quality delight of Easy Shrimp Alfredo, a quick and satisfying dinner perfect for busy weeknights. This decadent dish features tender fettuccine smothered in a rich, velvety Parmesan Alfredo sauce, paired with perfectly seared shrimp seasoned to perfection. With just 15 minutes of prep and 20 minutes of cooking time, this recipe transforms simple pantry staples—like heavy cream, garlic, and freshly grated Parmesan—into a luxurious meal that's bursting with flavor. It's an effortless yet elegant pasta recipe that promises to impress your family or dinner guests. Garnish with a sprinkle of fresh parsley for an extra touch of brightness, and serve immediately for a dish that will become a new household favorite. Perfect for lovers of creamy pasta and seafood, this shrimp Alfredo is a must-try!
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Recipe Information
Ingredients
- 1 pound Large shrimp (peeled and deveined)
- 12 ounces Fettuccine pasta
- 4 tablespoons Unsalted butter
- 3 cloves Garlic (minced)
- 2 cups Heavy cream
- 1.5 cups Parmesan cheese (freshly grated)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Parsley (chopped, for garnish; optional)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Reserve 1/2 cup of pasta water and then drain the pasta.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add shrimp to the skillet, seasoning with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 2-3 minutes on each side until pink and opaque. Remove the cooked shrimp from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
Pour in the heavy cream and bring it to a gentle simmer. Stir occasionally and let it cook for 3-4 minutes to thicken slightly.
Gradually whisk in the Parmesan cheese, about 1/2 cup at a time, until fully melted and the sauce is smooth. Add the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir well to incorporate.
Add the cooked fettuccine to the skillet with the Alfredo sauce, tossing to coat the pasta evenly. If the sauce is too thick, add the reserved pasta water, 1-2 tablespoons at a time, until desired consistency is reached.
Return the cooked shrimp to the skillet, tossing gently to distribute it throughout the pasta.
Garnish with freshly chopped parsley, if desired. Serve immediately and enjoy this velvety, delicious shrimp Alfredo!
Nutrition Facts
Calories |
5432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 343.2 g | 440% | |
| Saturated Fat | 192.9 g | 964% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 1774 mg | 591% | |
| Sodium | 8792 mg | 382% | |
| Total Carbohydrate | 260.8 g | 95% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 12.3 g | ||
| Protein | 287.6 g | 575% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4115 mg | 317% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1583 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
