Creamy Shrimp Alfredo Pasta with Parmesan and Garlic (Print version)
Juicy shrimp and fettuccine tossed in a creamy garlic Parmesan Alfredo sauce for a rich 30-minute dinner.
# Ingredients:
For the pasta and shrimp
01 -
12 oz (340 g) fettuccine
02 -
1 lb (450 g) large raw shrimp, peeled and deveined
03 -
1/2 teaspoon kosher salt, plus more for pasta water
04 -
1/2 teaspoon black pepper
05 -
1 tablespoon olive oil
For the garlic Parmesan Alfredo
06 -
3 tablespoons (42 g) unsalted butter
07 -
5 garlic cloves, minced
08 -
1 cup (240 ml) heavy cream
09 -
1 cup (95 g) freshly grated Parmesan cheese
10 -
1/4 cup (60 ml) reserved pasta water, plus more as needed
11 -
2 tablespoons chopped fresh parsley
12 -
1 teaspoon fresh lemon juice, optional
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, then reserve 1/2 cup pasta water and drain.
02 -
Pat the shrimp dry with paper towels. Season with salt and black pepper on both sides.
03 -
Heat olive oil in a large skillet over medium-high heat. Add shrimp in one layer and cook for 1-2 minutes per side, until pink and opaque. Transfer to a plate.
04 -
Reduce heat to medium-low. Add butter to the same skillet, then stir in the garlic for 30 seconds until fragrant but not browned.
05 -
Pour in the heavy cream and bring it to a gentle simmer. Turn heat to low and stir in Parmesan a handful at a time until the sauce is smooth.
06 -
Add the drained pasta and cooked shrimp to the sauce. Toss with 1/4 cup pasta water until glossy, adding more pasta water if needed.
07 -
Stir in parsley and lemon juice if using. Taste, adjust salt and pepper, and serve immediately with extra Parmesan.
# Good to know:
01 -
Best served immediately while the Alfredo sauce is loose and glossy.
02 -
Use freshly grated Parmesan for the smoothest sauce.
03 -
Refrigerate leftovers for up to 3 days.