Description
This creamy Shrimp Alfredo recipe features tender, sautéed shrimp tossed with fettuccine pasta in a rich, homemade Parmesan cream sauce. Quick to prepare, this comforting Italian-American classic is perfect for a satisfying weeknight dinner or special occasion, garnished with fresh parsley for a bright touch.
Ingredients
Scale
Shrimp and Pasta
- 1 pound raw shrimp (fully thawed, peeled, and deveined)
- Salt and black pepper (to season)
- 12 ounces fettuccine pasta
Sauce
- 5 tablespoons butter (divided)
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1 tablespoon all-purpose flour
- 2 cups heavy cream
- 1 cup Parmesan cheese (freshly grated)
Garnish
- Fresh parsley (to garnish, optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the fettuccine until al dente according to package instructions. Before draining, reserve about 1 cup of the pasta water, then drain the pasta and set aside.
- Prepare the shrimp: While the pasta cooks, pat the shrimp dry with paper towels and season lightly with salt and black pepper to enhance flavor.
- Sauté the shrimp: Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once hot, add the shrimp in a single layer and cook for 1 to 2 minutes per side, until they turn lightly golden, pink, and are just cooked through. Transfer the shrimp to a plate and set aside to prevent overcooking.
- Make the sauce base: In the same skillet, melt the remaining 4 tablespoons butter. Add the minced garlic and cook for about 30 seconds, just until fragrant without browning to avoid bitterness.
- Create the roux: Sprinkle in the flour and whisk continuously for 1 minute to form a smooth roux that will thicken the sauce evenly.
- Add cream and simmer: Slowly pour in the heavy cream while whisking to incorporate smoothly. Bring the mixture to a gentle simmer and cook for 2 to 3 minutes, until the sauce slightly thickens. Avoid boiling to preserve the cream’s texture.
- Melt the cheese: Reduce the heat to low and stir in the freshly grated Parmesan cheese until melted and the sauce is smooth and creamy.
- Toss pasta in sauce: Add the cooked fettuccine to the sauce and toss until evenly coated. Use a splash of the reserved pasta water as needed to loosen the sauce and achieve desired consistency.
- Combine shrimp and serve: Return the cooked shrimp to the skillet and gently toss to combine everything. Garnish with chopped fresh parsley and additional black pepper if desired, then serve immediately to enjoy the dish at its best.
Notes
- Be careful not to overcook shrimp as they can become rubbery; cook just until pink and opaque.
- Reserving pasta water helps adjust sauce consistency, making it silkier without thinning flavors.
- Freshly grated Parmesan melts better and tastes superior to pre-grated cheese.
- Use a low simmer for the sauce to prevent the cream from curdling.
- For a lighter option, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Serve immediately for the best texture; Alfredo sauce thickens as it cools.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Keywords: Shrimp Alfredo, Fettuccine Alfredo, Creamy Pasta, Italian Dinner, Quick Shrimp Recipe
