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
689 kcal
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Course
Main Course
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Cuisine
Italian
Shrimp Alfredo
Description
The pasta is cooked according to package instructions until al dente in salted water. Separately, most of the butter is melted in a saucepan with heavy cream, simmered gently until slightly thickened without boiling, then combined with grated Parmesan cheese to create the Alfredo sauce. It is seasoned lightly with salt and black pepper to taste.
Shrimp are cooked in the remaining butter in a pan over medium-high heat. They are seasoned and sautéed until pink and opaque, with minced garlic added near the end for a mild aromatic note. After draining the pasta, it is tossed with the Alfredo sauce, and the shrimp are arranged on top. Fresh parsley is sprinkled as a final touch.
Large or extra-large shrimp enhance presentation and eating experience, and freshly grated Parmesan helps the sauce melt smoothly without preservatives. Optional removal of tails simplifies eating but leaving them on adds visual appeal.
Ingredients
- 10 ounces Fettuccine pasta
- 5 tablespoons butter divided use
- 1 cup heavy cream
- 3/4 cup Parmesan Cheese freshly grated
- salt to taste
- black pepper to taste
- 1 pound Shrimp peeled and deveined, tails removed if desired
- 1 teaspoon garlic minced
- 2 tablespoons parsley chopped
Instructions
- Cook the pasta in salted water according to package directions.
- Melt 4 tablespoons of butter in a saucepan over medium low heat.
- Add the cream and simmer for 4-5 minutes or until just thickened - do not boil.
- Whisk in the parmesan cheese, stirring continuously, until cheese has melted.
- Season the sauce with salt and pepper to taste.
- Heat 1 tablespoon of butter in a large pan over medium high heat.
- Add the shrimp to the pan and season with salt and pepper.
- Cook the shrimp for 3-4 minutes, stirring occasionally, until shrimp are pink and opaque.
- Add the garlic to the pan and cook for an additional 30 seconds.
- Drain the pasta and toss with the alfredo sauce. Arrange the shrimp on top and sprinkle with parsley, then serve.
Notes
- Use large or extra-large shrimp (26-30 or 31-35 per pound) for better texture and appearance.
- Leaving shrimp tails on improves presentation, while removing tails makes the dish easier to eat.
- Freshly grated Parmesan cheese is recommended for better melting and flavor compared to pre-grated varieties.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 689 kcal
% Daily Value*
| Calories | 689kcal | 34% |
| Carbohydrates | 52g | 17% |
| Protein | 41g | 82% |
| Fat | 35g | 54% |
| Saturated Fat | 26g | 130% |
| Cholesterol | 477mg | 159% |
| Sodium | 743mg | 31% |
| Potassium | 325mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1505IU | 30% |
| Vitamin C | 5mg | 6% |
| Calcium | 454mg | 45% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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