Easy Shrimp Alfredo
You might mistake this creamy shrimp Alfredo for a menu item at your favorite Italian restaurant but it’s easy to make at home! With succulent shrimp and a rich, velvety Alfredo sauce, this is the perfect dinner for a date night in.
Servings: 4 servings
Ingredients
- 8 oz. uncooked fettuccine pasta
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 pound large shrimp (21/30), peeled and deveined (thawed if frozen)
- ½ teaspoon kosher salt
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ¼ teaspoon coarsely ground black pepper, more to taste
- ⅛ teaspoon nutmeg (optional)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.8 oz. uncooked fettuccine pasta
- Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add garlic and cook for about 1 minute, or until fragrant.2 tablespoons olive oil, 2 tablespoons unsalted butter, 4 cloves garlic, minced
- Add the shrimp to the skillet in a single layer, and season with the salt. Cook for about 1 to 2 minutes on each side, or until they turn pink and opaque. Be careful not to overcook them; they should be just cooked through. Remove the shrimp from the skillet and set them on a plate.1 pound large shrimp (21/30), peeled and deveined, ½ teaspoon kosher salt
- Return the pan to the heat and reduce to medium-low. Pour in the heavy cream and bring it to a gentle simmer.1 cup heavy cream
- Gradually whisk in the grated Parmesan cheese, stirring constantly until the cheese is fully melted and the sauce has thickened, about 3 to 5 minutes.1 cup grated Parmesan cheese
- If desired, season the sauce with a few grinds of black pepper, and nutmeg for added flavor. Adjust the seasoning to your taste.¼ teaspoon coarsely ground black pepper, more to taste, ⅛ teaspoon nutmeg (optional)
- Return the cooked fettuccine pasta to the skillet with the alfredo sauce. Toss to coat the pasta evenly in the creamy sauce. Gently fold the cooked shrimp into the pasta and sauce mixture.
- Serve immediately, garnished with chopped fresh parsley.Fresh parsley, chopped, for garnish (optional)
Video
Notes
- Tips: This recipe comes together really quickly. We highly recommend having all your ingredients measured and ready to go. It’s best if the cream and butter are close to room temperature.
- Shrimp size: Choose whatever size shrimp you prefer, as long as it’s tails off, peeled and deveined. Keep in mind cooking time will change if you use smaller or larger shrimp.
- Shrimp alfredo is best eaten immediately. The creamy sauce tends to separate during reheating.
- Recipe updated and changed March, 2024
Nutrition
Calories: 739kcal | Carbohydrates: 46g | Protein: 40g | Fat: 44g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 334mg | Sodium: 893mg | Potassium: 556mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1302IU | Vitamin C: 1mg | Calcium: 361mg | Iron: 2mg
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