Shrimp Alfredo Recipe
This Shrimp Alfredo recipe features tender shrimp cooked to perfection and tossed with al dente fettuccine in a rich, creamy Alfredo sauce made from butter, heavy cream, garlic, and freshly grated Parmesan cheese. Seasoned with a touch of black pepper, salt, and optional nutmeg and red pepper flakes, this comforting Italian-American classic is garnished with fresh parsley and extra Parmesan for a luxurious and flavorful meal perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Entree
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Pasta
- 1 lb fettuccine or linguine
- 1 tbsp sea salt (for pasta water)
- 2 tbsp olive oil (optional for pasta)
Shrimp
- 1.5 lbs large or jumbo shrimp, peeled & deveined
- 2 tbsp olive oil
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- Pinch red pepper flakes (optional)
Alfredo Sauce
- 1 stick (½ cup) unsalted butter
- 4 cloves garlic, minced (4 cloves for sauce)
- 2 cups heavy cream
- 1.5 cups freshly grated Parmesan cheese
- ½ tsp salt
- ¼ tsp black pepper
- Pinch grated nutmeg (optional)
Garnish
- Fresh parsley, chopped
- Extra freshly grated Parmesan cheese
Instructions
- Prepare Ingredients: Peel and devein the shrimp, then pat them thoroughly dry for best searing results. Mince all garlic cloves and finely grate the Parmesan cheese to ensure the sauce melts smoothly.
- Cook Pasta: Bring a large pot of heavily salted water (1 tbsp salt) to a rolling boil. Add the fettuccine and cook according to the package directions until al dente. Reserve 1 to 1.5 cups of starchy pasta water, then drain the pasta without rinsing to maintain the starch coating.
- Sear Shrimp: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season the shrimp with ½ tsp salt, ¼ tsp black pepper, and optional red pepper flakes. Sear the shrimp in a single layer, working in batches if needed, for 1 to 2 minutes per side until they turn pink and opaque. Add 2 cloves minced garlic in the last 30 seconds and cook until fragrant. Immediately remove the shrimp and set aside to avoid overcooking.
- Craft Alfredo Sauce: In a separate large pan, melt ½ cup unsalted butter over medium heat. Add 4 cloves minced garlic and sauté gently for 1 to 2 minutes until fragrant without browning. Pour in 2 cups of heavy cream and bring the mixture to a gentle simmer, letting it thicken slightly for 2 to 3 minutes. Reduce the heat to low, then gradually whisk in 1.5 cups of freshly grated Parmesan cheese until smooth and melted. Avoid boiling after adding cheese to prevent curdling. Season with ½ tsp salt, ¼ tsp black pepper, and an optional pinch of nutmeg. Adjust the sauce consistency by whisking in reserved pasta water a tablespoon at a time as needed.
- Combine and Serve: Add the drained pasta and cooked shrimp directly into the pan with the warm Alfredo sauce. Gently toss everything together, making sure every strand of pasta and each shrimp is well coated with the creamy sauce. Serve immediately, garnished with freshly chopped parsley and extra Parmesan cheese for added flavor and presentation.
Notes
- Do not rinse pasta after draining to keep the starch that helps the sauce cling.
- Reserve pasta water to adjust the sauce consistency as needed.
- Cook shrimp quickly and remove promptly to avoid rubbery texture.
- Do not boil the sauce after adding Parmesan to keep it silky smooth.
- Freshly grated Parmesan cheese is preferred over pre-grated for best melting and flavor.
- Optional red pepper flakes add a subtle heat that complements the richness of the sauce.
Keywords: Shrimp Alfredo, Creamy Shrimp Pasta, Fettuccine Alfredo, Garlic Parmesan Sauce, Italian Seafood Pasta
Find it online: https://lucabites.com/shrimp-alfredo-recipe/
