If you're craving a dish that embodies comfort and elegance, look no further than Shrimp Alfredo Pasta. This rich and creamy pasta dish is a perfect blend of succulent shrimp and a velvety homemade Alfredo sauce, making it a favorite in households and Italian restaurants alike. Originating from Italy, fettuccine Alfredo has become a staple in American cuisine, often celebrated for its simplicity and indulgent flavor. The combination of fresh shrimp and a decadent garlic-infused sauce elevates this meal, turning an ordinary dinner into a gourmet experience. Whether you're hosting a dinner party or preparing a quick weeknight dinner, Shrimp Alfredo Pasta is sure to impress.
Ingredients
Scale:
12 oz fettuccine pasta
1 lb fresh shrimp, peeled and deveined
2 tablespoons olive oil
4 cloves garlic, minced
Salt and pepper, to taste
1 cup heavy cream
1 cup freshly grated Parmesan cheese
4 tablespoons unsalted butter
1/2 teaspoon Italian seasoning
Fresh parsley, chopped (for garnish)
Instructions
In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, usually 8-10 minutes. Drain the pasta and set aside, reserving a cup of the pasta water for later use.
In a large skillet over medium heat, add olive oil. Once hot, add the minced garlic and sauté for about 30 seconds until fragrant.
Add the fresh shrimp to the skillet. Season with salt and pepper. Cook for about 2-3 minutes on each side, or until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, reduce the heat to low. Add the butter and allow it to melt completely. Then, pour in the heavy cream. Stir constantly and let it simmer for about 2-3 minutes until it thickens slightly.
Gradually whisk in the Parmesan cheese until melted and the sauce is creamy. Stir in the Italian seasoning, and season with additional salt and pepper to taste.
Add the drained fettuccine and cooked shrimp back into the skillet. Toss everything together until well coated with the Alfredo sauce. If too thick, add a splash of reserved pasta water.
Serve immediately, garnished with chopped fresh parsley.
