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 servings
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Calories
652 kcal
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Course
Main Course
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Cuisine
Italian
Shrimp Alfredo
Description
This recipe starts by cooking fettuccine in salted boiling water until tender. Shrimp is cooked quickly in butter until opaque, then briefly set aside. Garlic is sautéed in remaining butter, releasing its aroma without browning. Heavy cream is added and brought to a simmer, then Parmesan cheese is whisked in with seasoning of salt and pepper, forming a creamy Alfredo sauce. The cooked pasta and shrimp are combined into the sauce, with reserved pasta water used to adjust consistency if needed. Fresh parsley garnishes the dish.
The sauce has a rich, luscious texture due to heavy cream and butter, balanced by the sharpness of Parmesan. The shrimp cooks quickly, offering a tender contrast to the creamy pasta. The use of pasta water adds silkiness, preventing the sauce from becoming too thick. Garlic provides a subtle depth of flavor without overpowering.
This dish can be served immediately for best texture, pairing well with simple sides or salad. It is a complete meal with protein and carbohydrates combined in one plate.
Using heavy cream is essential to maintain sauce richness; milk or lighter dairy products would loosen the sauce. Watch the shrimp closely to avoid overcooking, and ensure pasta has enough water and stirring to prevent sticking. Additional Parmesan can be added after tossing to thicken or enhance cheese flavor.
Ingredients
- 8 ounces Fettuccine pasta 225g
- 2 teaspoons salt divided, plus ¼ teaspoon
- 3 tablespoons butter divided
- 12 ounces Shrimp thawed and peeled (tails optional) (338g)
- 4 cloves garlic minced
- 1 cup heavy cream (240ml)
- ¾ cup Parmesan Cheese 60g, grated
- ¼ teaspoon black pepper ground
- 1 tablespoon parsley chopped, fresh
Instructions
- Bring a large pot of water and 2 teaspoons salt to a boil. Add the fettuccine and cook until tender, about 9 minutes.
- While the pasta cooks, melt 2 tablespoons of butter in a large skillet over medium heat. Add the shrimp and cook until opaque and pink, about 3 minutes. Remove shrimp from the skillet to a bowl and set aside. Reduce heat to medium-low. Add 1 tablespoon of butter and garlic. Saute until the garlic is fragrant but not brown, about 1 minute.
- Add the cream to the skillet and bring to a simmer. Whisk in the parmesan until melted. Stir in ¼ teaspoon salt and pepper. Remove from the heat.
- Drain the pasta, reserving ¼ cup of the pasta water, and cover to keep the pasta warm.
- Add the drained pasta and cooked shrimp to the skillet and toss until coated. If the sauce is too thick, add a small amount of reserved pasta water to loosen the sauce up. Garnish with parsley. Serve immediately.
Notes
- Use heavy cream for the sauce to keep it creamy and prevent it from becoming watery; avoid substituting with milk or half-and-half.
- Cook shrimp only until it turns opaque to avoid toughness.
- If the Alfredo sauce is too thin, toss the pasta and shrimp in the sauce first, then add more Parmesan cheese to thicken using the pasta’s starch.
- Ensure you use a large pot with plenty of water for cooking pasta to prevent sticking and achieve proper texture.
- Stir pasta occasionally during cooking to avoid clumping and evenly release starch.
- Serve immediately to prevent the sauce from drying and the pasta from clumping.
- Reserve some pasta water before draining to adjust the sauce consistency by adding small amounts as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 652 kcal
% Daily Value*
| Calories | 652kcal | 33% |
| Carbohydrates | 46g | 15% |
| Protein | 33g | 66% |
| Fat | 38g | 58% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 291mg | 97% |
| Sodium | 1689mg | 70% |
| Potassium | 476mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1420IU | 28% |
| Vitamin C | 3mg | 3% |
| Calcium | 290mg | 29% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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