Shrimp Alfredo
Indulge in the ultimate comfort food with this luxurious Shrimp Alfredo recipe—a creamy, garlic-infused pasta dish that’s as easy to make as it is decadent. Perfectly cooked fettuccine is coated in a rich, velvety Alfredo sauce made with heavy cream and freshly grated Parmesan cheese, then topped with succulent shrimp seasoned with a hint of spice. This crowd-pleasing dinner comes together in just 30 minutes, making it ideal for busy weeknights or an elegant date night at home. Garnish with fresh parsley and a sprinkle of red pepper flakes for a pop of flavor and color. Whether you're craving a classic Italian-inspired dish or looking to impress guests, this Shrimp Alfredo promises a restaurant-quality meal bursting with bold, creamy flavors.
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 4 tbsp unsalted butter
- 3 pieces garlic cloves
- 1 lb large shrimp (peeled and deveined)
- 2 cups heavy cream
- 1.5 cups parmesan cheese (freshly grated)
- 1 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley (chopped, for garnish)
- 0.25 tsp red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil and cook the fettuccine pasta according to the package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp and season them with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and red pepper flakes if desired. Cook the shrimp for 2-3 minutes per side, until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic cloves and sauté for 30 seconds to 1 minute, until fragrant.
Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. Allow the cream to warm through for 2-3 minutes.
Gradually whisk in the freshly grated Parmesan cheese, stirring constantly until the cheese has melted and the sauce is smooth. If the sauce is too thick, add the reserved pasta water a tablespoon at a time until the desired consistency is reached.
Season the Alfredo sauce with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, adjusting to taste.
Add the cooked shrimp back into the skillet along with the cooked fettuccine pasta. Toss everything together until the pasta and shrimp are evenly coated in the creamy sauce.
Serve the Shrimp Alfredo immediately, garnished with chopped fresh parsley and additional Parmesan cheese if desired.
Nutrition Facts
Calories |
5308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 329.3 g | 422% | |
| Saturated Fat | 190.7 g | 954% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 1774 mg | 591% | |
| Sodium | 8791 mg | 382% | |
| Total Carbohydrate | 261.3 g | 95% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 12.2 g | ||
| Protein | 287.7 g | 575% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4122 mg | 317% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1618 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.
