Shrimp Alfredo

This shrimp Alfredo pasta is made with fettuccine in a creamy parmesan sauce, topped with sauteed garlic shrimp. An easy dinner that tastes like it came from a fancy restaurant!

Course Main

Cuisine Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 689kcal

Author Sara Welch

Ingredients

10 ounces fettuccine pasta
5 tablespoons butter divided use
1 cup heavy cream
3/4 cup freshly grated parmesan cheese
salt and pepper to taste
1 pound shrimp peeled and deveined, tails removed if desired
1 teaspoon minced garlic
2 tablespoons chopped parsley

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.

Video

Notes

I recommend using large or extra large shrimp for this dish. Choose shrimp that are 26-30 per pound or 31-35 per pound count.
If you’re looking for a nicer presentation, leave the tails on. However, if you’re leaning towards easier eating versus elegant presentation, remove the tails prior to cooking.
It’s important to use freshly grated parmesan cheese as it will melt better in the sauce. Pre-grated cheese from the store often contains preservatives and anti caking agents.

Nutrition