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.
¼teaspooncoarsely ground black pepper, more to taste
⅛teaspoonnutmeg (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.
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.
Add the shrimp to the skillet in a single layer. 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.
Return the pan to the heat and reduce to medium-low. Pour in the heavy cream and bring it to a gentle simmer.
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.
If desired, season the sauce with a few grinds of black pepper, and nutmeg for added flavor. Adjust the seasoning to your taste.
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.
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Notes
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.
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.