Description
Creamy Garlic Shrimp Alfredo Pasta is a luscious and comforting Italian-inspired dish featuring tender shrimp cooked in a rich, garlicky Alfredo sauce made with heavy cream and Parmesan cheese. Tossed with perfectly cooked fettuccine and garnished with fresh parsley and lemon wedges, this recipe delivers a perfect balance of flavors and textures, making it an ideal weeknight dinner or special occasion meal.
Ingredients
Scale
Pasta
- 12 oz (340g) fettuccine pasta
Shrimp
- 1 lb (450g) large shrimp, peeled and deveined
- 2 tablespoons olive oil
Sauce
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Garnish
- 1/4 cup chopped fresh parsley
- Lemon wedges, for serving
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain the pasta thoroughly and set aside.
- Cook the Shrimp: In a large skillet over medium-high heat, heat the olive oil. Add the peeled and deveined shrimp and cook for about 2-3 minutes per side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Sauté Garlic: Using the same skillet, reduce the heat to medium and add the unsalted butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Add Cream: Pour in the heavy cream, stirring constantly, and let the mixture simmer gently for 2-3 minutes to thicken slightly.
- Melt Cheese: Gradually add the grated Parmesan cheese while continuously stirring until the cheese is fully melted and the sauce becomes smooth and creamy.
- Season the Sauce: Season the Alfredo sauce with salt, black pepper, and red pepper flakes if desired, mixing well to incorporate the flavors.
- Combine Shrimp and Sauce: Return the cooked shrimp to the skillet and gently fold them into the creamy Alfredo sauce to coat evenly.
- Toss with Pasta: Add the drained fettuccine pasta to the skillet and toss thoroughly to ensure the pasta is evenly coated with the sauce and shrimp.
- Garnish: Sprinkle freshly chopped parsley over the pasta and give everything a final gentle toss to integrate the herbs.
- Serve: Serve the Creamy Garlic Shrimp Alfredo Pasta immediately with lemon wedges on the side for a fresh, zesty finish.
Notes
- For best results, serve the pasta immediately to enjoy the sauce at its creamiest texture.
- You can substitute heavy cream with half-and-half for a lighter version, but the sauce may be less rich.
- If you prefer less heat, omit the red pepper flakes from the recipe.
- Freshly grated Parmesan cheese is preferred over pre-grated for better melting and flavor.
- Make sure not to overcook the shrimp, as they can become tough and rubbery.
- Leftovers can be refrigerated in an airtight container for up to 2 days and reheated gently on the stovetop with a splash of cream or milk to loosen the sauce.
