Description
Classic Shrimp Alfredo is a rich and creamy Italian pasta dish featuring succulent sautéed shrimp tossed with fettuccine in a luscious Parmesan cream sauce. This easy stovetop recipe delivers restaurant-quality flavors with simple ingredients, perfect for a comforting dinner.
Ingredients
Scale
Pasta
- 12 ounces fettuccine
Shrimp
- 1 pound large shrimp, peeled and deveined
Sauce and Seasonings
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the pasta: Prepare the fettuccine according to the package instructions until al dente. Drain well and set aside.
- Sauté the shrimp: In a large skillet over medium-high heat, warm the olive oil and 1 tablespoon butter. Season shrimp with salt, black pepper, and crushed red pepper flakes if using. Cook the shrimp for 2 to 3 minutes on each side until they turn pink and opaque. Remove shrimp from skillet and set aside.
- Prepare the Alfredo sauce: In the same skillet, melt the remaining 2 tablespoons butter. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Pour in the heavy cream and bring it to a gentle simmer.
- Add Parmesan and combine: Gradually stir in the grated Parmesan cheese until the sauce is smooth and creamy. Return the cooked shrimp to the skillet and toss well to coat them with the sauce.
- Toss with pasta and serve: Add the cooked fettuccine to the skillet and gently toss everything together until the pasta is evenly coated with the shrimp Alfredo sauce. Garnish with chopped fresh parsley and serve immediately for best texture and flavor.
Notes
- For a lighter version, substitute half-and-half for heavy cream to reduce richness.
- Add a squeeze of fresh lemon juice to brighten the flavors if desired.
- Serve immediately to enjoy the creamy texture before the sauce thickens.
