Shrimp Alfredo Pasta (Printer-Friendly Layout)
Buttery shrimp and pasta drenched in cheesy, garlicky cream for the easiest cozy meal that feels fancy.
# Ingredients You'll Need:
→ Garnish
01 -
Chopped fresh parsley
→ Sauce
02 -
Olive oil, 30 ml
03 -
Heavy cream, 240 ml
04 -
Four garlic cloves, finely chopped
05 -
Freshly grated Parmesan, 90 g
06 -
Dash of salt for taste
07 -
Black pepper, to your liking
→ Seafood
08 -
Shrimp, peeled and cleaned, 450 g
→ Pasta
09 -
Fettuccine pasta, 225 g
# Step-by-Step Instructions:
01 -
Scoop the pasta onto plates and shower with parsley. Best enjoyed right away.
02 -
Toss the pasta and shrimp into the pan, stirring softly so everything soaks up the sauce. Warm through for another minute or two.
03 -
Slowly sprinkle in the Parmesan, whisking away until the sauce's nice and creamy. Add a little pasta water if it gets too thick, then taste and tweak the seasoning.
04 -
Turn the heat down. Drop in the minced garlic, cooking just until it smells amazing—about half a minute. Pour in the cream, toss it around, and let it bubble gently.
05 -
Pour olive oil into a big pan and get it hot over medium-high. Set the shrimp down in one flat layer, sprinkle on salt and pepper, and let them go for a couple minutes each side. When they're pink and bending, move them to a dish.
06 -
Boil a big pot of salty water. Slide in the fettuccine and cook it just before it's totally soft. Grab 120 ml of the water before draining, then set the noodles aside.
# Extra Tips and Tricks:
01 -
Take shrimp off the heat as soon as they're pink and curled for a soft bite.
02 -
Grate your own Parmesan at home so the sauce comes out dreamy every time.
03 -
Adding cheese bit by bit keeps it velvety. Keep stirring to stop it from sticking.
04 -
Swap half the cream for evaporated milk or half-and-half for something lighter.
05 -
Play around—toss in things like lemon zest, spinach, red pepper flakes, or sun-dried tomatoes.
06 -
Stop boiling the pasta when it's still a touch firm, since it'll keep cooking with the sauce.