Description
Creamy Shrimp Alfredo Pasta
Ingredients
8 oz fettuccine pasta
1 lb large shrimp, peeled and deveined
3 tablespoons butter
4 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
2 tablespoons fresh parsley, chopped (for garnish)
Salt and black pepper, to taste
Directions
Cook the Pasta: Boil the fettuccine in salted water according to package instructions until al dente. Reserve 1/2 cup of pasta water, drain, and set aside.
Cook the Shrimp: In a large skillet over medium heat, melt 1 tablespoon of butter. Season shrimp with salt and pepper, then cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
Make the Alfredo Sauce: In the same skillet, melt the remaining butter. Add minced garlic and cook for 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and garlic powder, whisking until smooth and creamy.
Combine Everything: Add the cooked pasta to the sauce, tossing to coat. If the sauce is too thick, add a splash of reserved pasta water. Return the shrimp to the skillet and stir gently to combine.
Serve and Garnish: Top with fresh parsley, extra Parmesan, and a sprinkle of black pepper. Serve hot and enjoy!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: ~450 kcal per serving
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