Creamy Shrimp Alfredo Pasta
Indulge in a rich and creamy Shrimp Alfredo Pasta that combines tender shrimp, al dente fettuccine, and a luscious garlic-Parmesan sauce. Perfect for weeknight dinners or special occasions!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 lb large raw shrimp, peeled and deveined
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 4 cloves fresh garlic, minced
- 2 tbsp unsalted butter
- Salt and pepper to taste
- 1 tsp dried Italian herbs (basil and oregano mix)
Instructions
- Bring a large pot of salted water to a boil. Add fettuccine pasta and cook according to package instructions until al dente. Reserve about half a cup of pasta water before draining.
- In a large skillet over medium heat, melt butter. Add minced garlic and sauté until fragrant (about one minute). Toss in the shrimp, season with salt and pepper, and cook until they turn pink (around three minutes). Remove from pan.
- In the same skillet, add heavy cream, stirring constantly over medium-low heat. Gradually stir in freshly grated Parmesan cheese until melted and smooth.
- Return the cooked shrimp to the skillet along with drained fettuccine. Add reserved pasta water gradually until you reach your desired sauce consistency.
- Sprinkle dried Italian herbs over the mixture while tossing everything together for added flavor. Serve hot with extra Parmesan on top if desired.
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 540
- Sugar: 2g
- Sodium: 480mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 200mg
Keywords: Customize your dish by adding vegetables like spinach or bell peppers. For added spice, incorporate red pepper flakes into the sauce. Store leftovers in an airtight container for up to three days; reheat gently on stovetop with a splash of cream.