Creamy Shrimp Alfredo
A quick and indulgent homemade creamy shrimp alfredo that combines fresh shrimp, fettuccine, and a rich alfredo sauce in under 30 minutes. Perfect for a cozy dinner or impressing guests.
Ingredients
Pasta
- 12 oz fettuccine Best pasta for holding the sauce.
Shrimp
- 1 lb jumbo shrimp Use fresh, preferably sustainably sourced.
Alfredo Sauce
- 1 cup heavy cream Base of the alfredo sauce.
- ½ cup parmesan cheese Grated for melting.
- ¼ cup butter For a rich flavor.
- 1 clove garlic Minced for sautéing.
- ¼ cup white wine To deglaze the pan and add flavor.
- 4 oz cream cheese Optional for added creaminess.
Seasoning
- 1 tsp salt For seasoning shrimp and pasta.
- 1 tsp pepper For seasoning.
- 1 tsp paprika For flavoring shrimp.
Garnish
- 2 tbsp fresh parsley Chopped for serving.
Instructions
Preparation
- Rinse the shrimp under cool water; optionally devein and shell them.
- In a large pot, boil salted water and cook fettuccine for 8 to 10 minutes until al dente. Reserve some pasta water before draining.
Cooking
- In a skillet, melt butter over medium heat; sauté minced garlic until fragrant and golden.
- Add white wine, allow it to reduce for a few minutes then incorporate heavy cream and parmesan cheese. Stir until the sauce thickens, adding reserved pasta water if needed.
- Season the shrimp with salt, pepper, and paprika, then add to the sauce. Cook until they turn pink and opaque.
- Add the cooked fettuccine to the sauce and toss gently to combine everything.
- Optionally, mix in cream cheese for an extra creamy texture.
Serving
- Serve immediately, garnished with fresh parsley.
Notes
Adjust the thickness of the sauce with reserved pasta water as needed. Customize by adding vegetables if desired.