Shrimp Alfredo Pasta
Creamy, garlicky fettuccine Alfredo with tender shrimp, served with crispy garlic bread. A comforting weeknight dinner that comes together in about 30 minutes.
- Total time
- 30 min
- Servings
- 4
- Calories
- 720
- Protein
- 35g
Ingredients
- 12 oz fettuccine pasta
- 1 lb shrimp, peeled and deveined
- 1.5 cups heavy cream
- 4 tbsp butter
- 4 cloves garlic, minced
- 1 cup parmesan cheese, grated
- 1 loaf garlic bread
- 1 to taste salt and pepper
Instructions
- 1
Bring a large pot of salted water to a boil. Cook the 12 oz fettuccine according to package directions until al dente, about 10-12 minutes. Reserve 1 cup pasta water, then drain.
- 2
While pasta cooks, melt 2 tbsp butter in a large skillet over medium heat. Add the 1 lb shrimp and season with salt and pepper. Cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.
- 3
In the same skillet, melt the remaining 2 tbsp butter. Add the 4 minced garlic cloves and cook until fragrant, about 1 minute.
- 4
Pour in the 1.5 cups heavy cream and bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 3-4 minutes.
- 5
Reduce heat to low and whisk in the 1 cup parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- 6
Add the cooked pasta and shrimp to the sauce, tossing to coat. If too thick, add reserved pasta water a splash at a time until desired consistency.
- 7
Serve immediately with garlic bread on the side. Enjoy!
Tools you’ll need
- Large pot
- Large skillet
- Colander
- Measuring cups and spoons
- Whisk
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