Garlic Parmesan Shrimp Alfredo
Indulge in this creamy Garlic Parmesan Shrimp Alfredo with tender shrimp and rich Parmesan sauce tossed with fettuccine. Quick, elegant, and bursting with flavor!
Equipment
- Large Pot
- Large skillet or sauté pan
- Colander
- Wooden Spoon or Silicone Spatula
- Grater
- Knife and cutting board
Ingredients
- 8 ounces Fettuccine pasta
- 1 pound Shrimp peeled and deveined
- 2 tablespoons Olive oil
- 4 cloves Garlic minced
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the 8 ounces of fettuccine pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain the pasta and set aside, reserving about half a cup of the pasta water.
- Heat 2 tablespoons of olive oil over medium-high heat in a large skillet. Add the peeled and deveined shrimp, season lightly with salt and pepper. Cook shrimp for 2-3 minutes on each side until pink and opaque. Remove shrimp from skillet and set aside.
- Reduce heat to medium. Add minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.
- Pour in 1 cup of heavy cream, stirring constantly. Let simmer gently for 3-4 minutes to thicken slightly. Gradually whisk in 1 cup of grated Parmesan cheese until melted and sauce is smooth. If sauce is too thick, stir in reserved pasta water to reach desired consistency.
- Return cooked shrimp to the skillet and stir to coat with the creamy sauce. Add drained fettuccine and toss to combine, ensuring pasta is evenly coated. Adjust seasoning with salt and pepper if needed.
- Sprinkle chopped parsley over the top for garnish. Serve immediately while warm.
Notes
- Use fresh garlic and freshly grated Parmesan for the best flavor and texture.
- Reserve some pasta water to adjust sauce consistency and help it cling to pasta.
- Avoid overcooking shrimp to keep them tender and juicy.
- For a dairy-free version, substitute heavy cream with full-fat coconut milk.
- Leftovers keep well refrigerated for up to 2 days; reheat gently with a splash of cream or milk.