Creamy Garlic Shrimp Fettuccine Alfredo
A rich, silky pasta dish loaded with juicy shrimp and a luscious Parmesan cream sauce
Ingredients:
12 oz (340 g) fettuccine pasta
1 lb (450 g) shrimp, peeled and deveined
2 tablespoons olive oil
3 tablespoons butter
4 garlic cloves, minced
1 ½ cups (360 ml) heavy cream
1 cup (100 g) freshly grated Parmesan cheese
½ teaspoon black pepper
¼ teaspoon salt
¼ teaspoon paprika
¼ cup (60 ml) reserved pasta water
Optional: 2 tablespoons fresh parsley, chopped
Instructions:
Cook the Pasta
Bring a large pot of salted water to a boil. Cook the fettuccine until al dente according to package instructions. Reserve ¼ cup of pasta water, then drain and set aside.
Sauté the Shrimp
Heat olive oil in a large skillet over medium-high heat. Season the shrimp with paprika, salt, and black pepper. Cook for 2–3 minutes per side, until pink and fully cooked. Remove from the skillet and set aside.
Prepare the Garlic Butter Base
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds, just until fragrant.
Make the Alfredo Sauce
Pour in the heavy cream and bring to a gentle simmer. Let it cook for 3–4 minutes, stirring occasionally, until slightly thickened.
Add the Cheese
Stir in the grated Parmesan cheese and mix until the sauce becomes smooth and creamy. Gradually add the reserved pasta water to adjust the consistency to your liking.
Combine the Pasta
Add the cooked fettuccine to the sauce and toss well to coat every strand.
Return the Shrimp
Add the cooked shrimp back into the skillet and gently mix everything together.
Finish and Heat Through
Cook for another 1–2 minutes until everything is warm and well combined.
Garnish and Serve
Remove from heat, sprinkle with fresh parsley if desired, and serve immediately.
Tips for Extra Flavor:
Add a squeeze of lemon juice for a fresh, bright touch
Sprinkle extra Parmesan on top before serving
Pair with garlic bread or a crisp green salad
Enjoy your creamy, restaurant-style Shrimp Fettuccine Alfredo at home!
