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- 8 oz fettuccine pasta - 1 lb large shrimp, peeled and deveined - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 cup heavy cream - 1 cup grated Parmesan cheese - 1 teaspoon Italian seasoning - Salt and black pepper to taste - Fresh parsley, chopped (for garnish) To make this creamy garlic shrimp Alfredo, you need to gather some key ingredients. First, get 8 ounces of fettuccine pasta. This pasta holds the sauce well and adds a nice texture. Next, pick up 1 pound of large shrimp. Make sure they are peeled and deveined for quick cooking. You will also need 4 tablespoons of unsalted butter. This gives a rich flavor to the dish. Don't forget 4 cloves of garlic, minced, for that aromatic punch. For the creamy base, use 1 cup of heavy cream. This will make the dish rich and smooth. Lastly, grab 1 cup of grated Parmesan cheese. This cheese adds depth and a savory touch. For seasoning, you will want Italian seasoning, salt, and black pepper to taste. Fresh parsley, chopped, makes a great garnish and adds color. With these ingredients ready, you can create a meal that tastes gourmet but is easy to make. {{ingredient_image_1}} 1. Boiling Water and Cooking Fettuccine: Start by filling a large pot with water. Add salt and bring it to a boil. Once boiling, add 8 ounces of fettuccine pasta. Cook it according to the package instructions until it is al dente, which should take about 8-10 minutes. 2. Reserving Pasta Water: Before you drain the pasta, remember to save ½ cup of the pasta water. This water helps in making the sauce creamy later. 1. Sautéing Shrimp in Butter: In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Once the butter is melted, add 1 pound of large shrimp that have been peeled and deveined. 2. Seasoning the Shrimp: Sprinkle some salt and black pepper over the shrimp. Cook them for about 2-3 minutes on each side until they turn pink and opaque. Once cooked, remove them from the skillet and set them aside. 1. Sautéing Garlic: In the same skillet, add the remaining 2 tablespoons of unsalted butter. Then, add 4 cloves of minced garlic. Sauté the garlic for about 1 minute until it becomes fragrant. Be careful not to burn it. 2. Creating the Cream Sauce: Pour in 1 cup of heavy cream and bring it to a gentle simmer. Stir occasionally to mix. Next, add 1 teaspoon of Italian seasoning, along with a pinch of salt and black pepper. 1. Adding Parmesan and Adjusting Consistency: Gradually stir in 1 cup of grated Parmesan cheese. Keep mixing until the cheese melts and the sauce thickens. If the sauce is too thick, add some reserved pasta water a little at a time until you reach the right consistency. 2. Mixing Pasta and Shrimp with Sauce: Now, add the drained fettuccine and cooked shrimp back into the skillet. Toss everything together so the pasta and shrimp are well coated in the creamy garlic sauce. Now you're ready to serve your Creamy Garlic Shrimp Alfredo! Enjoy! Fresh vs. Frozen When choosing shrimp, fresh is great if you can find it. Fresh shrimp should smell like the sea, not fishy. If fresh isn’t an option, frozen shrimp works well too. Just make sure to thaw them properly. You can do this overnight in the fridge or under cold running water. Size Matters Larger shrimp are better for this dish. They hold up well in the sauce and have more flavor. Look for shrimp labeled "large" or "jumbo." About 21-25 shrimp per pound is a good size for this recipe. How to Avoid Curdling To keep the sauce creamy, add the cream slowly. Make sure the heat is low when you pour it in. If the sauce curdles, it may be too hot. Stir continuously to help it stay smooth. Adjusting Thickness If the sauce is too thick, add a bit of the reserved pasta water. Start with a tablespoon and mix well. Keep adding until you reach your desired creaminess. The sauce should coat the pasta, not drown it. Additional Seasonings To kick up the flavor, try adding more herbs. Fresh basil or oregano work great. A pinch of red pepper flakes adds a nice kick too. Just be careful not to overpower the garlic. Optional Ingredients Feel free to mix in veggies. Spinach and peas are both great choices. You can also toss in sun-dried tomatoes for a pop of color and taste. Just remember to adjust cooking time for any added ingredients. Pro Tips Use Fresh Shrimp: Fresh shrimp will provide the best flavor and texture. If using frozen shrimp, ensure they are fully thawed and patted dry before cooking. Adjust the Creaminess: You can adjust the thickness of the sauce by adding more or less pasta water. Start with a small amount and gradually increase until you reach your desired consistency. Don't Overcook the Garlic: Garlic can burn quickly, becoming bitter. Sauté it just until fragrant—about 1 minute—before adding the cream. Garnish for Freshness: Fresh parsley not only adds color but also a burst of freshness to the dish. Feel free to experiment with other herbs like basil or chives for different flavors. {{image_2}} Alternatives for Heavy Cream If you want a lighter dish, use half-and-half or whole milk. Coconut cream can work for a dairy-free option. Just know that these will change the flavor slightly. Using Different Pasta Types Fettuccine is great, but you can switch it up with penne or spaghetti. Choose a pasta shape that holds sauce well. This helps create a tasty bite every time. Popular Options (e.g., Spinach, Peas) Adding vegetables boosts nutrition and flavor. Spinach wilts nicely and adds color. Peas bring a sweet pop to the dish. Both pair well with shrimp and creamy sauce. Cooking Tips for Vegetables Sauté vegetables for a few minutes before adding them to the sauce. This keeps them tender yet crisp. Always season your veggies with salt for the best taste. Adding Heat (e.g., Red Pepper Flakes) For a spicy kick, sprinkle in red pepper flakes. Start with a small amount, then taste. You can always add more if you like it hot! Experimenting with Herbs Fresh herbs like basil or thyme can elevate your dish. Toss them in just before serving for vibrant flavor. Dried herbs also work well and add depth to your creamy sauce. To store leftovers, let the dish cool first. Place it in an airtight container. This keeps the flavors fresh. You can store it in the fridge for up to three days. If you want to enjoy it later, make sure to check for any changes in smell or texture before eating. To freeze Alfredo, let it cool completely. Then, transfer it to a freezer-safe container. It’s best to freeze it in smaller portions. This way, you can thaw only what you need. The dish can last in the freezer for about two months. For thawing, move the container to the fridge overnight. This keeps the sauce from breaking down. Avoid thawing in the microwave as it can cook unevenly. You can reheat your Alfredo in two ways: the microwave or stovetop. If using a microwave, heat in short bursts. Stir between each burst. This helps it warm evenly. For stovetop, add a splash of water or broth. Heat on low, stirring gently. This keeps the sauce creamy. To prevent the sauce from separating, stir continuously. This ensures a smooth, delicious meal. The best way to reheat creamy Alfredo pasta is on the stovetop. Start with a non-stick skillet. Add a splash of water or milk to keep the sauce smooth. Heat over medium-low heat, stirring gently. This helps heat the pasta evenly without drying it out. You can also use the microwave, but add water or milk too, and heat in short bursts. Stir in between to avoid hot spots. Yes, you can make this dish without cream. You have a few options. Use milk mixed with flour for a creamy texture. You can also use Greek yogurt for a lighter dish. Another choice is to use cashew cream for a dairy-free version. Each alternative will give a unique taste but still keep it creamy. To make this recipe gluten-free, choose gluten-free pasta. Many brands offer fettuccine made from rice or corn. Be sure to check that your Parmesan cheese is gluten-free. Most are, but it’s good to verify. Follow the same cooking steps, and you’ll enjoy a tasty gluten-free dish. Creamy Garlic Shrimp Alfredo pairs well with simple side dishes. A fresh garden salad with a light vinaigrette is great. Roasted vegetables like asparagus or broccoli add color and crunch. Garlic bread also complements the dish nicely. These sides balance the creaminess of the Alfredo. Leftovers of Creamy Garlic Shrimp Alfredo will last in the fridge for about three days. Store them in an airtight container. If you want to keep them longer, consider freezing. However, the texture may change after thawing. Make sure to check for freshness before eating leftovers. To recap, we explored how to make a delicious Creamy Garlic Shrimp Alfredo. We covered main ingredients like fettuccine pasta, shrimp, garlic, and Parmesan. I provided step-by-step cooking tips to ensure perfect results. You learned about variations and how to store leftovers properly. This dish is creamy, flavorful, and easy to customize. You can enjoy it your way. Now you have the knowledge to impress at your next meal. Happy cooking!

Creamy Garlic Shrimp Alfredo

A rich and creamy pasta dish featuring succulent shrimp and a garlic-infused Alfredo sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 8 oz fettuccine pasta
  • 1 lb large shrimp, peeled and deveined
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • to taste Salt and black pepper
  • for garnish Fresh parsley, chopped

Instructions
 

  • In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the rest.
  • In a large skillet over medium heat, melt 2 tablespoons of butter. Add the shrimp and season with salt and pepper. Cook until the shrimp turn pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
  • In the same skillet, add the remaining 2 tablespoons of butter and the minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
  • Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Sprinkle in the Italian seasoning and season with a pinch of salt and black pepper.
  • Gradually stir in the grated Parmesan cheese, allowing it to melt and thicken the sauce. If the sauce becomes too thick, add reserved pasta water a little at a time until desired consistency is reached.
  • Add the drained fettuccine and cooked shrimp back into the skillet. Toss everything together to coat the pasta and shrimp in the creamy garlic sauce.
  • Remove from heat and garnish with freshly chopped parsley. Serve immediately.

Notes

For a spicier version, add red pepper flakes to the sauce.
Keyword alfredo, creamy, garlic, pasta, shrimp