Creamy Shrimp Alfredo Pasta
A decadent and creamy shrimp Alfredo pasta featuring tender linguine tossed in a rich garlic Parmesan sauce, topped with succulent, perfectly cooked shrimp. Ideal for a romantic dinner or a cozy family meal, this dish brings Italian-inspired flavors to your table.
Ingredients
- 1 lb linguine or fettuccine
- 1 lb shrimp peeled and deveined
- 3 tablespoons butter
- 4 cloves garlic minced
- 2 cups heavy cream
- 1 1/2 cups Parmesan cheese grated
- 1 teaspoon salt to taste
- 1/2 teaspoon black pepper to taste
- Fresh parsley for garnish
Instructions
Cook the Pasta:
- Cook linguine or fettuccine in a large pot of salted boiling water according to package instructions. Drain and set aside.
Prepare the Shrimp:
- In a large skillet, melt 1 tablespoon of butter over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
Make the Alfredo Sauce:
- In the same skillet, melt the remaining 2 tablespoons of butter. Add minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and bring to a simmer.
- Whisk in the Parmesan cheese, salt, and black pepper. Continue to cook, stirring frequently, until the sauce thickens (about 5 minutes).
Combine and Serve:
- Add the cooked pasta and shrimp back into the skillet with the Alfredo sauce. Toss to coat evenly. Serve immediately, garnished with fresh parsley.
Notes
- Make it lighter: Use half-and-half instead of heavy cream for a lighter sauce.
- Extra veggies: Add sautéed mushrooms or spinach for added flavor and nutrition.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of cream to revive the sauce.