Shrimp Alfredo Recipe
This Shrimp Alfredo Recipe is a velvety, creamy pasta tossed with tender shrimp, garlic-infused butter, and Parmesan cheese for an easy, homemade seafood feast.
Ingredients
- 12 ounces fettuccine or linguine pasta
- 1 pound medium shrimp peeled and deveined
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic finely minced
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 1 cup finely grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Pinch freshly grated nutmeg optional
- 2 tablespoons chopped fresh parsley
Instructions
- Bring a large pot of salted water to a rolling boil. Add fettuccine and cook according to package instructions until al dente. Reserve ½ cup pasta water before draining.
- While pasta cooks, heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once the butter melts and foams, add shrimp in a single layer. Season with salt and pepper. Cook 1–2 minutes per side until pink and just opaque. Transfer shrimp to a plate.
- Reduce heat to medium. In the same skillet, melt remaining butter. Stir in minced garlic and cook until fragrant—about 30 seconds. Don’t let it brown or it will taste bitter.
- Pour in chicken broth, scraping up any brown bits from the pan. Simmer for 1 minute, then stir in heavy cream. Let the mixture bubble gently until it thickens slightly, about 2–3 minutes.
- Lower heat and whisk in grated Parmesan cheese, a handful at a time, until the sauce is smooth and glossy. If it feels too thick, whisk in reserved pasta water a tablespoon at a time. Season with salt, pepper, and a pinch of nutmeg.
- Return shrimp to the skillet and toss gently to coat in sauce. Slide in cooked pasta and use tongs to coat every strand with silky goodness. Taste and adjust seasoning.
- Remove from heat, sprinkle chopped parsley on top, and serve immediately. Encourage everyone to twirl their pasta for maximum sauce coverage!
Notes
• Pat your shrimp dry before cooking to get that perfect sear—moisture is the enemy of a good crust.n• If your sauce splits, remove from heat and whisk in a teaspoon of cold cream or milk.n• Freshly grated cheese melts more smoothly than pre-grated—trust me, I tested both!n• Don’t skip the pasta water—it’s the secret to silky, clingy sauce.n• For leftover sauce, stir in a handful of baby spinach off-heat; it wilts instantly and adds color.