Shrimp Alfredo Pasta
A rich and creamy pasta dish featuring tender shrimp and homemade Alfredo sauce, perfect for a quick dinner.
Equipment
- Pot
- Skillet
Ingredients
- 1 lb. peeled and deveined shrimp (fresh or thawed frozen)
- 1 lb. pasta noodles (fettuccine, linguine, or your favorite type)
- 2-3 cups heavy whipping cream for the sauce
- 6 cloves garlic finely grated or minced
- 6 oz. shredded Parmesan cheese or substitute with Graviera
- 1 Tbsp. butter for richness and sautéing
- Salt to taste
- Freshly cracked black pepper to taste
- Crushed red pepper flakes optional
- 1 Tbsp. dried oregano or fresh parsley for garnish
- 1 lemon wedges to serve
Instructions
- Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 2 cups of pasta water, then drain and set aside.
- Season shrimp with salt and pepper.
- In a large skillet over medium-high heat, melt butter. Add shrimp in a single layer and cook for about 30 seconds per side until pink and opaque. Transfer shrimp to a plate and set aside.
- In the same skillet, reduce heat to low and add more butter if needed. Add grated garlic and crushed red pepper flakes, warming gently until fragrant, about 20-30 seconds.
- Pour in heavy cream, season with salt and pepper, and let simmer for 3-4 minutes until steaming and slightly thickened.
- Add cooked pasta and shrimp back to the skillet. Stir in shredded Parmesan cheese until melted and creamy.
- If the sauce is too thick, add reserved pasta water a little at a time until you reach desired consistency.
- Garnish with dried oregano or fresh parsley and serve immediately with lemon wedges.
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Notes
Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or cream.