The Ultimate Shrimp Alfredo Pasta
Indulge in the luxurious flavors of "The Ultimate Shrimp Alfredo Pasta," a decadent dish that combines tender, garlic-infused shrimp with creamy Parmesan Alfredo sauce and perfectly cooked fettuccine. This recipe takes traditional Alfredo pasta to the next level with its rich blend of heavy cream, freshly grated Parmesan, and a hint of optional red pepper flakes or lemon juice for an added depth of flavor. Featuring a quick sauté technique for the shrimp and a silky sauce made in the same skillet, this elegant yet easy dinner is ready in just 30 minutes and sure to impress. Garnished with vibrant parsley and extra Parmesan, it's the perfect comfort food for weeknight indulgence or entertaining guests.
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Recipe Information
Ingredients
- 1 pound large shrimp (peeled and deveined)
- 12 ounces fettuccine pasta
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic cloves (minced)
- 2 cups heavy cream
- 1.5 cups Parmesan cheese (freshly grated)
- 2 tablespoons parsley (chopped, for garnish)
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons red pepper flakes (optional, for heat)
- 1 teaspoon lemon juice (optional, for a fresh kick)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
While the pasta cooks, season the shrimp with a pinch of salt, black pepper, and optional red pepper flakes or lemon juice.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat. Add the shrimp in a single layer and sauté for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, lower the heat to medium and add the remaining 2 tablespoons of butter. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Slowly pour in the heavy cream, stirring constantly. Let the cream come to a gentle simmer, then reduce the heat to medium-low.
Gradually stir in the grated Parmesan cheese, whisking until the sauce becomes smooth and creamy. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Season the sauce with the remaining salt, black pepper, and optional red pepper flakes to taste.
Add the cooked shrimp back into the skillet, tossing to coat them in the Alfredo sauce.
Add the drained pasta to the skillet and toss until the pasta is well coated with the sauce.
Serve immediately, garnished with chopped parsley and extra grated Parmesan if desired.
Nutrition Facts
Calories |
5437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 343.3 g | 440% | |
| Saturated Fat | 192.9 g | 964% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 1774 mg | 591% | |
| Sodium | 7614 mg | 331% | |
| Total Carbohydrate | 262.5 g | 95% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 12.3 g | ||
| Protein | 287.9 g | 576% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4126 mg | 317% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1616 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.
