Shrimp Alfredo Pasta Recipe
This shrimp alfredo recipe is a classic comfort meal you can make in less than 30 minutes! Have a restaurant-style meal at home with this easy shrimp fettuccine in alfredo sauce recipe.
Ingredients
- 8 oz fettuccine
- 1 lb raw shrimp
- ½ tsp salt or to taste
- ¼ tsp ground black pepper or to taste
- 2 Tbsp unsalted butter
alfredo sauce-
- 4 Tbsp unsalted butter
- 3 garlic cloves minced
- 1 1/2 cups heavy whipping cream
- 1/4 cup whole milk
- 1 Tbsp all-purpose flour
- 1 cup grated parmesan cheese
- salt and pepper to taste
Instructions
- Cook the fettuccine pasta to al dente according to package instructions.
- Clean the shrimp and pat dry with a paper towel.
- Season the shrimp on both sides with salt and pepper.
- In a deep skillet, melt 2 Tbsp of butter. Add the shrimp into the hot skillet and cook for 2 minutes per side.
- Once cooked, remove the shrimp from the skillet and set aside.
- To the same skillet, add 4 Tbsp of butter and minced garlic. Cook until the garlic is fragrant.
- Add the heavy cream, milk, flour, and parmesan cheese to the pan. Whisk lightly until combined.
- Keep the heat low-medium, and bring the sauce to a light simmer. Allow the sauce to thicken up slowly without allowing it to boil.
- Season the alfredo sauce with a pinch of salt and pepper to taste.
- Once the sauce has thickened, add the cooked noodles to the sauce and mix lightly without breaking up the noodles.
- Add the shrimp back into the skillet and mix lightly.
- Garnish the pasta with fresh parsley and extra-grated parmesan, and serve!
Notes
- Keep leftovers in an airtight container in the fridge for up to 5 days.
Reheat: Warm your leftover shrimp alfredo on a warm pan until reheated. Pro tip: If your pasta seems dry, add a splash of cream to the pan as it is reheating, and watch as the alfredo sauce comes back to life!
- For the best consistency of alfredo sauce, use freshly grated parmesan cheese. Pre-grated cheese can result in a gritty sauce with a bad flavor.
- When cooking the alfredo sauce, never allow it to boil. A light simmer is as bubbly as it should get.