Creamy Shrimp Alfredo Pasta (Print Version)
# Ingredients:
→ Pasta and Shrimp
01 -
8 ounces fettuccine pasta
02 -
1 pound large shrimp, peeled and deveined
03 -
1 tablespoon extra virgin olive oil
04 -
Salt and freshly ground black pepper to taste
→ Creamy Alfredo Sauce
05 -
1 tablespoon unsalted butter
06 -
3 cloves fresh garlic, finely minced
07 -
1 cup heavy cream
08 -
1 cup chicken broth
09 -
1 cup freshly grated Parmesan cheese
→ Garnish
10 -
Fresh parsley, chopped
11 -
Red pepper flakes (optional)
12 -
Extra Parmesan cheese for serving
# Instructions:
01 -
Bring a large pot of generously salted water to a rolling boil. Add your fettuccine and cook until al dente, following package instructions (typically 8-10 minutes). Drain and toss with a touch of olive oil to prevent sticking.
02 -
Season your shrimp with salt and pepper, then toss with olive oil. Heat a large skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until they turn pink and curl slightly. If you like a bit of heat, add a sprinkle of red pepper flakes. Remove the shrimp and set aside.
03 -
In the same skillet, melt the butter and sauté the minced garlic until fragrant, about 1 minute. Pour in the heavy cream and chicken broth, stirring to incorporate any flavorful bits from the bottom of the pan. Let it simmer and reduce for 3-5 minutes, then stir in the Parmesan cheese until you have a smooth, creamy sauce.
04 -
Add the cooked pasta to your sauce, tossing until every strand is coated in creamy goodness. Gently fold in the cooked shrimp to warm them through. Serve immediately, garnished with fresh parsley, extra Parmesan, and red pepper flakes if desired.
# Notes:
01 -
For the best texture, cook pasta just until al dente
02 -
Use freshly grated Parmesan for the smoothest sauce
03 -
Pairs beautifully with a glass of Chardonnay or Pinot Grigio