🍤 Creamy Shrimp Alfredo Pasta
Serves: 4
Prep time: 10 minutes
Cook time: 20 minutes
🛒 Ingredients
For the pasta:
12 oz (340 g) fettuccine or your favorite pasta
Salt, for the pasta water
For the shrimp:
1 lb (450 g) large shrimp, peeled and deveined
1 tbsp olive oil
2 tbsp butter
3 cloves garlic, minced
½ tsp paprika
½ tsp Italian seasoning
¼ tsp salt
¼ tsp black pepper
For the Alfredo sauce:
2 tbsp butter
3 cloves garlic, minced
1½ cups (360 ml) heavy cream
1 cup (100 g) freshly grated Parmesan cheese
½ tsp Italian seasoning
¼ tsp black pepper
Salt, to taste
½ cup reserved pasta water, as needed
2 tbsp chopped fresh parsley
👩🍳 Instructions
Cook the pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain.
Season the shrimp:
Pat the shrimp dry. Toss with paprika, Italian seasoning, salt, and black pepper.
Cook the shrimp:
Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add shrimp and cook for about 2 minutes per side, until pink and opaque. Remove from the skillet and set aside.
Make the Alfredo sauce:
Reduce heat to medium. Add 2 tablespoons butter to the same skillet. Add minced garlic and sauté for 30–60 seconds, just until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Cook for 3–4 minutes, stirring occasionally.
Lower the heat and gradually whisk in the Parmesan cheese. Stir until melted and the sauce is smooth. Add Italian seasoning and black pepper. If the sauce is too thick, add a little reserved pasta water.
Combine:
Add the cooked pasta to the sauce and toss until thoroughly coated.
Return the shrimp to the skillet and gently toss everything together. Cook for another 1–2 minutes.
Garnish with fresh parsley and extra Parmesan.
🍋 Optional finishing touches
Add a squeeze of fresh lemon juice, red pepper flakes, or extra cracked black pepper for even more flavor.
