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Restaurant-Style Creamy Garlic Shrimp Alfredo in Under 35 Minutes

A close-up, appetizing photo of shrimp alfredo pasta tossed in creamy sauce, topped with sautéed shrimp and parsley.
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Make this unbelievably creamy Garlic Shrimp Alfredo for a gourmet experience on your weeknight table fast. This recipe uses a simple method for a silky Parmesan cream sauce that does not break, paired with tender shrimp and fresh garlic.

Ingredients

Scale
  • 1 pound fettuccine pasta
  • 1 pound large shrimp, peeled and deveined
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Pinch of nutmeg
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Cook the fettuccine according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining. Set the pasta aside.
  2. While the pasta cooks, season the shrimp lightly with salt and pepper.
  3. Melt the butter in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Do not let the garlic brown.
  4. Add the seasoned shrimp to the skillet. Cook for 2 to 3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
  5. Reduce the heat to low. Pour the heavy cream into the same skillet. Let it warm through for about 2 minutes, stirring occasionally.
  6. Gradually whisk in the grated Parmesan cheese, stirring constantly until the cheese melts and the sauce thickens slightly. This step requires low heat to prevent the sauce from separating.
  7. Stir in the salt, pepper, and nutmeg. If the sauce seems too thick, add a splash of the reserved pasta water until you reach a velvety consistency.
  8. Return the cooked shrimp and the drained fettuccine to the skillet. Toss everything gently to coat the pasta and shrimp evenly with the sauce. Add more pasta water if needed to achieve a luxurious coating.
  9. Serve immediately. Garnish each plate with extra grated Parmesan cheese and fresh parsley.

Notes

  • To achieve a velvety cream sauce that never breaks, keep the heat low when adding the Parmesan cheese to the cream. Stir continuously.
  • Use freshly grated Parmesan cheese; pre-shredded cheese contains anti-caking agents that can make your sauce grainy.
  • For a quick dinner, you can cook the shrimp while the pasta water boils.

Nutrition

Find it online: https://miameal.com/shrimp-alfredo-creamy-garlic-pasta-recipe/