Shrimp Alfredo by Maggie
Indulge in the creamy decadence of "Shrimp Alfredo by Maggie," a restaurant-quality dish that brings comforting Italian flavors straight to your kitchen. This easy shrimp Alfredo recipe combines tender fettuccine pasta with succulent garlic-sautéed shrimp, all smothered in a rich, velvety Parmesan cream sauce. Infused with the freshness of chopped parsley and a touch of optional red pepper flakes for a subtle kick, this 35-minute meal is perfect for busy weeknights or elegant dinner parties. The recipe highlights simple yet bold ingredients like heavy cream, butter, and freshly grated Parmesan, creating a luscious Alfredo sauce that clings perfectly to the pasta. Whether you're feeding a family of four or treating yourself, serve this crowd-pleaser hot and garnish with extra Parmesan for irresistible flavor. Keywords: shrimp Alfredo recipe, creamy pasta dish, seafood Alfredo, fettuccine Alfredo, Italian dinner ideas.
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Recipe Information
Ingredients
- 12 ounces Fettuccine pasta
- 4 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 4 cloves Garlic cloves
- 1 pound Raw shrimp (peeled and deveined)
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 cups Heavy cream
- 1 cup Grated Parmesan cheese
- 3 tablespoons Parsley (fresh, chopped)
- 0.25 teaspoons Red pepper flakes (optional)
Instructions
1. Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat.
3. Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.
4. Add the shrimp to the skillet and season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Cook the shrimp for 2-3 minutes on each side until pink and fully cooked. Remove the shrimp from the skillet and set aside.
5. In the same skillet, add the remaining 2 tablespoons of butter and pour in the heavy cream. Stir gently to combine, then let it simmer for 2-3 minutes.
6. Slowly whisk in the grated Parmesan cheese until the sauce becomes smooth and creamy. If the sauce is too thick, add a few tablespoons of the reserved pasta water to adjust the consistency.
7. Add the cooked shrimp back to the skillet and gently toss to coat them in the sauce.
8. Add the cooked fettuccine to the skillet and toss until the pasta is well coated in the Alfredo sauce.
9. Sprinkle the dish with fresh chopped parsley and red pepper flakes (if desired) for added flavor and presentation.
10. Serve immediately while warm, garnished with additional Parmesan cheese if preferred.
Nutrition Facts
Calories |
1034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 35.9 g | 179% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 751 mg | 33% | |
| Total Carbohydrate | 63.8 g | 23% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 3.3 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 312 mg | 24% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 339 mg | 7% | |
*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.
