shrimp alfredo recipe
This creamy Shrimp Alfredo recipe combines succulent shrimp with a rich and cheesy sauce over fettuccine pasta, perfect for a comforting meal that's quick and easy to prepare.
Equipment
- 1 large pot
- 1 skillet
- 1 colander
- 1 mixing spoon
- 1 set measuring cups and spoons
- 1 pasta server or tongs
Ingredients
- 12 oz fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream For a lighter version, substitute with half-and-half or milk.
- 1 cup grated Parmesan cheese Adjust according to personal taste preferences.
- to taste salt
- to taste pepper
- for garnish fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine pasta according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta in a colander.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute or until fragrant.
- Add the shrimp to the skillet, seasoning with salt and pepper. Cook for 3-4 minutes, or until the shrimp turn pink and are cooked through, stirring occasionally.
- Reduce the heat to low and pour in the heavy cream. Stir well to combine with the shrimp and garlic.
- Gradually add the grated Parmesan cheese, stirring continuously until the cheese has melted and the sauce is creamy. If the sauce is too thick, add a bit of the reserved pasta water to reach the desired consistency.
- Add the cooked fettuccine to the skillet, tossing to coat the pasta in the creamy sauce.
- Serve immediately, garnished with freshly chopped parsley and additional Parmesan cheese if desired.
Notes
Feel free to add vegetables such as spinach or broccoli to the dish for added nutrition.
Adjust the amount of garlic and cheese according to personal taste preferences.
For a lighter version, you can substitute the heavy cream with half-and-half or milk, though the sauce will be less rich.