Shrimp Alfredo Pasta
Indulge in the creamy decadence of Shrimp Alfredo Pasta, a restaurant-quality dish you can whip up in just 35 minutes! Tender fettuccine is cloaked in a rich, homemade Alfredo sauce made with garlic-infused butter, luscious heavy cream, and freshly grated Parmesan cheese. Perfectly seared shrimp adds a burst of ocean-fresh flavor, while a sprinkle of parsley delivers the perfect finishing touch. This crowd-pleasing pasta recipe is ideal for weeknight dinners or elegant entertaining, combining simplicity and gourmet flair in every bite. Serve it piping hot with a crisp side salad or garlic bread for the ultimate comfort meal! Keywords: Shrimp Alfredo Pasta, creamy Alfredo sauce, fettuccine recipe, easy seafood pasta, comforting dinner ideas.
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Recipe Information
Ingredients
- 12 ounces fettuccine pasta
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 cup Parmesan cheese, grated
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons chopped parsley
Instructions
Cook the fettuccine pasta in a large pot of salted boiling water according to package instructions until al dente. Drain the pasta and set aside, reserving 1/2 cup of the cooking water.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp to the skillet, season with salt and black pepper, and cook until the shrimp are pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
In the same skillet, melt 4 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the heavy cream, stirring well to combine with the garlic and butter. Allow the mixture to simmer gently for about 2-3 minutes, stirring occasionally.
Add the grated Parmesan cheese to the skillet, stirring continuously until the cheese has melted and the sauce is smooth and creamy. If the sauce is too thick, stir in some of the reserved pasta cooking water, a little at a time, until the desired consistency is reached.
Return the cooked shrimp to the skillet and toss to coat in the Alfredo sauce. Add the cooked fettuccine to the skillet and toss until the pasta is well coated in the sauce.
Sprinkle the chopped parsley over the pasta, give it a final toss, and serve immediately.
Nutrition Facts
Calories |
831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 23.9 g | 120% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 325 mg | 108% | |
| Sodium | 730 mg | 32% | |
| Total Carbohydrate | 63.2 g | 23% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 3.0 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 307 mg | 24% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 313 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.
