Shrimp Alfredo Pasta

Here’s a creamy, crowd-pleasing Shrimp Alfredo Pasta recipe — rich, comforting, and ready in about 30 minutes!

🍤 Shrimp Alfredo Pasta

Ingredients

For the shrimp:

• 1 lb large shrimp, peeled and deveined (tails off or on)

• 1 tbsp olive oil or butter

• 2–3 cloves garlic, minced

• Salt and black pepper, to taste

• Optional: pinch of red pepper flakes or Cajun seasoning

For the Alfredo sauce:

• 2 tbsp butter

• 1½ cups heavy cream

• ¾ cup grated Parmesan cheese (fresh is best)

• Salt and black pepper, to taste

• Optional: ¼ tsp nutmeg or Italian seasoning

For the pasta:

• 12 oz fettuccine (or pasta of your choice)

• Salt for the pasta water

Garnish (optional):

• Fresh parsley, chopped

• Extra Parmesan

Instructions

1. Cook the pasta:

   • Bring a large pot of salted water to a boil.

   • Cook fettuccine according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.

2. Cook the shrimp:

   • While pasta cooks, heat olive oil or butter in a large skillet over medium heat.

   • Add shrimp, season with salt, pepper, and optional red pepper flakes or Cajun seasoning.

   • Sauté 1–2 minutes per side, or until shrimp is pink and opaque. Remove from pan and set aside.

3. Make the Alfredo sauce:

   • In the same skillet, melt 2 tbsp butter over medium-low heat.

   • Add garlic and sauté for 30 seconds until fragrant.

   • Pour in heavy cream and bring to a gentle simmer (don’t boil).

   • Whisk in Parmesan cheese gradually until smooth.

   • Season with salt, pepper, and a pinch of nutmeg or Italian seasoning if using.

   • If the sauce is too thick, add a bit of reserved pasta water to loosen it.

4. Combine:

   • Add cooked pasta and shrimp back into the skillet.

   • Toss everything together until well coated and heated through (1–2 minutes).

5. Serve:

   • Plate and top with fresh parsley and extra Parmesan if desired.

🍽️ Tips & Variations:

• Add veggies: Sautéed spinach, peas, or broccoli pair great with this.

• Want it lighter? Use half-and-half instead of heavy cream (but sauce will be thinner).

• Gluten-free? Use GF pasta and check your cheese for additives.