Description
A quick and easy recipe for creamy shrimp alfredo pasta, perfect for a weeknight dinner. This dish features tender shrimp and fettuccine coated in a rich, homemade alfredo sauce made with garlic, cream cheese, and Parmesan.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
- Pinch of red pepper flakes (optional)
- 12 oz fettuccine
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/4 cup cream cheese, softened
- 1/2 teaspoon Italian seasoning
- Salt and white pepper to taste
- 1/4 cup pasta water
- Extra Parmesan cheese for serving
- Fresh parsley, chopped for serving
- Lemon wedges for serving (optional)
Instructions
- Cook the fettuccine according to package directions in a large pot of salted water. Reserve 1/4 cup of pasta water before draining.
- While the pasta cooks, prepare the shrimp. In a large skillet, heat the olive oil over medium heat. Add the minced garlic, paprika, Italian seasoning, salt, pepper, and red pepper flakes (if using). Cook for about 30 seconds until fragrant.
- Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through. Remove the shrimp from the skillet and set aside.
- In the same skillet, melt the butter over medium heat. Add the remaining minced garlic and cook for about 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the softened cream cheese until melted and smooth.
- Reduce the heat to low. Gradually stir in the grated Parmesan cheese until the sauce is smooth and creamy.
- Season the alfredo sauce with salt and white pepper to taste.
- Add the cooked fettuccine and the cooked shrimp back into the skillet with the sauce. Toss to coat everything evenly.
- If the sauce is too thick, add the reserved pasta water a tablespoon at a time until you reach your desired consistency.
- Serve the creamy shrimp alfredo pasta immediately, garnished with extra Parmesan cheese and fresh parsley. Offer lemon wedges on the side if desired.
Notes
- For best results, use freshly grated Parmesan cheese.
- Adjust the amount of garlic and red pepper flakes to your preference.
- If you don’t have cream cheese, you can omit it, but the sauce may be less creamy.
- This recipe can be easily doubled for a larger crowd.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 40 g
- Saturated Fat: 25 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 250 mg