Shrimp Alfredo
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
592 kcal
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Course
Main Course, Dinner
Shrimp Alfredo
Description
This Shrimp Alfredo recipe starts with cooking fettuccine pasta until tender, reserving some of the starchy cooking water to adjust the sauce consistency if needed. Shrimp are seasoned and quickly cooked in butter until just opaque, avoiding overcooking to maintain a tender texture. The pan is then prepared for the sauce by melting butter and sautéing minced garlic until fragrant.
Heavy cream and Parmesan cheese are combined with the garlic butter to create a smooth Alfredo sauce. The cooked shrimp and pasta are added back to the sauce and gently tossed to coat evenly. Freshly ground black pepper and salt provide seasoning depth, while optional chopped fresh parsley adds a hint of color and mild herbal note.
This dish yields a creamy, rich sauce coating al dente pasta and plump shrimp, suitable for a satisfying dinner or special meal. Use of either grated or shredded Parmesan cheese is acceptable without altering the dish's character.
Ingredients
- 1/2 lb. Shrimp $4.99, medium, peeled and deveined
- 1/2 lb. Fettuccine pasta $0.67
- 2 Tbsp butter $0.20, divided
- 4 cloves garlic $0.32, minced
- 1 cup heavy cream $1.00
- 3/4 cup Parmesan Cheese $1.08
- 1/8 tsp salt $0.02, or to taste
- 1/4 tsp black pepper $0.02, freshly cracked, or to taste
- 1 Tbsp parsley $0.10, chopped, fresh, optional
Instructions
- If your shrimp is frozen, thaw and peel before beginning. You can remove the tails or leave the tails on, if you prefer.
- Bring a pot of water to a boil for the fettuccine. Once boiling, add the fettuccine and boil until tender (7-10 minutes). Reserve a ½ cup of the starchy water before draining the pasta in a colander.
- While the fettuccine is boiling, prepare the shrimp and alfredo sauce. Place the peeled shrimp on a cutting board and pat dry with a paper towel. Season the shrimp with a pinch of salt and pepper.
- Add 1 tablespoon butter to a large skillet and heat over medium. Once hot, swirl to coat the surface of the skillet with butter. Add the shrimp and cook for 1-2 minutes on each side, or just until opaque and pink (do not overcook the shrimp). Transfer the cooked shrimp to a clean bowl.
- Reduce the heat to medium-low. Add 1 tablespoon butter to the skillet along with the minced garlic. Sauté the garlic for 1-2 minutes, or just until it is very fragrant but not brown.
- Add the heavy cream to the skillet and whisk to dissolve any browned bits off the bottom of the skillet. Allow the cream to come up to a simmer.
- Whisk the Parmesan into the hot cream until melted. Season the sauce with salt and pepper.
- Add the cooked and drained pasta and cooked shrimp back to the skillet with the sauce (make sure to add any liquid from the bowl of shrimp). Toss everything until coated in sauce. If the sauce becomes too thick or dry, add some of the reserved pasta water to loosen it up.
- Taste the pasta and add more salt or pepper if needed. Top with chopped fresh parsley and serve!
Notes
- Either grated or shredded Parmesan cheese can be used without affecting the sauce quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 592 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 592kcal | 30% |
| Carbohydrates | 44g | 15% |
| Protein | 24g | 48% |
| Fat | 36g | 55% |
| Sodium | 852mg | 36% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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