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Creamy Alfredo Shrimp Pasta with Garlic

Close-up of a plate of Creamy Alfredo Shrimp Pasta with Garlic, topped with cooked shrimp and parsley.
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Follow these steps to make rich, restaurant-style Alfredo sauce with tender shrimp and a strong garlic flavor. This recipe yields a smooth, creamy pasta dish perfect for a weeknight meal.

Ingredients

Scale
  • 1 pound fettuccine pasta
  • 1 pound large shrimp, peeled and deveined
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 cup grated Parmesan cheese, freshly grated is best
  • 1/2 cup reserved pasta water
  • 1/4 teaspoon ground black pepper
  • Pinch of nutmeg
  • Salt to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Cook the fettuccine according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.
  2. While the pasta cooks, melt 2 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Do not let the garlic brown.
  3. Add the shrimp to the skillet. Season lightly with salt and pepper. Cook the shrimp for 2 to 3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
  4. Reduce the heat to low. Add the remaining 2 tablespoons of butter to the skillet. Once melted, slowly whisk in the heavy cream. Let it warm through for 2 minutes, stirring constantly.
  5. Gradually whisk in the grated Parmesan cheese, a little at a time, stirring until the cheese melts and the sauce thickens slightly. Do not let the sauce boil.
  6. Stir in the black pepper and the pinch of nutmeg. If the sauce seems too thick, whisk in a few tablespoons of the reserved pasta water until you reach your desired consistency. Taste and add salt if needed.
  7. Return the cooked shrimp to the sauce. Add the drained pasta to the skillet and toss everything together until the pasta is evenly coated in the creamy sauce. Add more pasta water if the sauce tightens up too much.
  8. Serve immediately, garnished with fresh parsley.

Notes

  • Use freshly grated Parmesan cheese; pre-shredded cheese contains additives that can make your sauce grainy.
  • Keep the heat low when adding the cheese to prevent the sauce from separating or becoming oily.
  • For extra flavor, sauté the shrimp in 1 tablespoon of olive oil and 1 tablespoon of butter instead of just butter.

Nutrition

Find it online: https://hungryhearld.com/creamy-alfredo-shrimp-pasta-with-garlic/