Garlic Butter Shrimp Alfredo
This exquisite Garlic Butter Shrimp Alfredo draws inspiration from the rich culinary heritage of Italy, blending the sumptuousness of a creamy Alfredo sauce with the vibrant, oceanic flavors of succulent shrimp. The dish takes a classic pasta preparation and infuses it with a luxurious twist of garlic-infused butter, promising an irresistible symphony of taste and texture.
Equipment
- Large pot (for boiling pasta)
- 12-inch non-stick skillet
- Microplane or box grater (for fresh Parmesan)
- Wooden spoon or silicone spatula
- Colander
- Tongs for tossing pasta
Ingredients
- 1 lb fettuccine pasta 1 lb, preferably fresh
- 1 lb large shrimp peeled and deveined, 1 lb 2 oz
- 2 tablespoons unsalted butter 30g
- 4 cloves garlic minced
- 1 cup heavy cream 240ml, or double cream
- 1 cup Parmesan cheese freshly grated, 100g
- salt to taste
- black pepper freshly ground, to taste
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Bring a large pot of generously salted water to a rolling boil. Cook 450g (1 lb) fettuccine until al dente — about 2–3 minutes for fresh pasta or 10–12 minutes for dried, following package directions. Reserve ½ cup (120ml) of pasta water before draining.1 lb fettuccine pasta
- In a large skillet, melt 2 tablespoons (30g) of unsalted butter over medium heat until it begins to froth slightly.2 tablespoons unsalted butter
- Add the minced garlic and sauté until fragrant, about 1 minute, stirring constantly so it does not brown.4 cloves garlic
- Add the shrimp to the skillet in a single layer. Cook for 2–3 minutes per side until pink and opaque. Transfer the shrimp to a plate and set aside.1 lb large shrimp
- Reduce the heat to medium-low. Pour 1 cup (240ml) of heavy cream into the same skillet, scraping up any browned bits from the shrimp. Bring to a gentle simmer and stir in 1 cup (100g) of freshly grated Parmesan, stirring continuously until the cheese melts and the sauce is smooth, about 2 minutes. Season with salt and freshly ground black pepper to taste. If the sauce is too thick, add a splash of reserved pasta water to loosen it.1 cup heavy cream, 1 cup Parmesan cheese, salt, black pepper
- Return the cooked shrimp to the sauce, followed by the fettuccine, tossing well to coat the pasta evenly with the rich Alfredo sauce.1 lb fettuccine pasta, 1 lb large shrimp
- Serve the dish immediately, garnished with fresh parsley for a vibrant finish.2 tablespoons fresh parsley
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Store sauce and pasta together; keep shrimp separate if possible for best texture on reheating.
Freezing: The Alfredo sauce (without shrimp or pasta) freezes well for up to 6 weeks. Thaw overnight in the fridge and reheat gently, whisking until smooth, before adding freshly cooked pasta and shrimp.
Reheating: Warm pasta and sauce in a skillet over low heat with 2 tablespoons of milk or water per serving, stirring until the sauce comes back together. Add shrimp only for the last 30 seconds to prevent them going rubbery.
Make-Ahead: Cook a double batch of pasta and sauce, then sear fresh shrimp the night you serve — they take under 5 minutes and taste noticeably better fresh.
Pro Tip: Grate Parmesan yourself on the fine side of a box grater right before adding it to the cream. Pre-shredded Parmesan contains anti-clumping starch that makes the sauce grainy.
Nutrition
Serving: 1servingCalories: 879kcalCarbohydrates: 88gProtein: 41gFat: 40gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 342mgSodium: 1122mgPotassium: 532mgFiber: 4gSugar: 4gVitamin A: 1709IUVitamin C: 4mgCalcium: 371mgIron: 3mg
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