Description
This Shrimp Alfredo recipe features tender, juicy shrimp tossed in a rich and creamy homemade Alfredo sauce, served over perfectly cooked fettuccine pasta. It’s a classic Italian-American dish that’s indulgent yet simple to prepare, making it the ultimate comfort food for pasta lovers.
Ingredients
Scale
Pasta
- 1 pound fettuccine pasta
Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Pinch of red pepper flakes (optional)
Alfredo Sauce
- 4 tablespoons butter, divided
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup grated Romano cheese
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the Shrimp: Pat the shrimp dry with paper towels to remove excess moisture. In a bowl, toss the shrimp with olive oil, salt, black pepper, garlic powder, onion powder, and red pepper flakes if using, ensuring they are evenly coated.
- Cook the Shrimp: Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set them aside.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the fettuccine pasta and cook according to package instructions until al dente, approximately 8-10 minutes.
- Drain Pasta and Reserve Water: Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta in a colander and set aside.
- Make the Alfredo Sauce: In the same skillet used for the shrimp, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Add Cream and Simmer: Pour in the heavy cream and bring the mixture to a simmer. Reduce the heat to low and let it cook for 5 minutes until it thickens slightly.
- Add Cheeses: Gradually whisk in the grated Parmesan and Romano cheeses, stirring constantly until the sauce is smooth and the cheeses have melted completely.
- Season the Sauce: Season with salt and black pepper to taste. Adjust the seasoning as needed.
- Adjust Sauce Consistency: If the sauce is too thin, simmer it a bit longer to thicken. If too thick, gradually add some of the reserved pasta water, a little at a time, until the desired consistency is reached.
- Toss Pasta in Sauce: Add the drained fettuccine to the skillet with the Alfredo sauce. Toss thoroughly to coat all the pasta evenly with the sauce.
- Add Shrimp: Return the cooked shrimp to the skillet and gently toss everything together to combine evenly.
- Serve: Immediately plate the Shrimp Alfredo and garnish with chopped fresh parsley and extra grated Parmesan cheese for added flavor and presentation.
Notes
- Be careful not to overcook the shrimp; they cook quickly and become rubbery if overdone.
- Reserve pasta water is useful to adjust sauce consistency because it contains starch that helps bind the sauce.
- Use freshly grated cheeses for the best melting and flavor.
- You can substitute Romano with Pecorino Romano if desired.
- For a lighter version, use half-and-half instead of heavy cream but expect a thinner sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Keywords: Shrimp Alfredo, Creamy Pasta, Fettuccine Alfredo, Seafood Pasta, Italian Recipe
