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Garlic Butter Shrimp Alfredo Pasta

Close-up of creamy Garlic Butter Shrimp Alfredo Pasta topped with fresh parsley.
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Make a rich and creamy Shrimp Alfredo Pasta featuring a strong garlic butter flavor. This recipe guides you through perfectly cooking the shrimp and creating a stable, decadent sauce.

Ingredients

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  • 1 pound fettuccine pasta
  • 1 pound large shrimp, peeled and deveined
  • 6 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine or chicken broth
  • 1 1/2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon olive oil

Instructions

  1. Cook the fettuccine according to package directions until al dente. Reserve 1 cup of the pasta water before draining. Set the pasta aside.
  2. In a large skillet, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium-high heat. Season the shrimp lightly with salt and pepper.
  3. Add the shrimp to the skillet in a single layer. Cook for 1 to 2 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside. Do not overcook.
  4. Reduce the heat to medium. Add the remaining 4 tablespoons of butter to the same skillet. Add the minced garlic and cook for about 1 minute until fragrant. Do not let the garlic brown.
  5. Pour in the white wine or broth and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
  6. Pour in the heavy cream and bring the mixture to a gentle simmer. Cook for 3 to 5 minutes, stirring occasionally, until the sauce slightly thickens.
  7. Remove the skillet from the heat. Gradually whisk in the grated Parmesan cheese until the sauce is smooth. Stir in the nutmeg, salt, and pepper. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency.
  8. Return the cooked shrimp and the drained pasta to the skillet. Toss everything gently to coat evenly with the sauce.
  9. Serve immediately, garnished with extra Parmesan cheese and fresh parsley.

Notes

  • To prevent the sauce from breaking, always remove the skillet from direct heat before adding the grated Parmesan cheese.
  • For a low-carb option, substitute zucchini noodles or shirataki noodles for the fettuccine.
  • Add 1/4 teaspoon of red pepper flakes with the garlic for a subtle kick.

Nutrition

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