Shrimp Fettuccine Alfredo
Shrimp Fettuccine Alfredo
Ingredients
For the Shrimp
- 3/4 pound raw shrimp, peeled, deveined, tails on
- 1 teaspoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
For the Pasta
- 12 ounces fettuccine pasta
- 1 tablespoon kosher salt, for pasta water, or as needed
- 1/2 cup pasta water, reserved
For the Alfredo Sauce
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1/4 cup unsalted butter
- 4 ounces cream cheese, softened
- 1 1/2 cups heavy cream
- 1 cup Parmesan Reggiano cheese, freshly grated
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon salt, or to taste
For Serving and Garnish
- 1/4 cup fresh basil leaves, chopped, for garnish
- 1/4 cup Parmesan cheese, freshly grated, for garnish
- 4 slices garlic bread, for serving
Instructions
- 1
Place the peeled and deveined shrimp in a medium bowl. Drizzle with 1 teaspoon of olive oil. Season generously with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon paprika, and 1/2 teaspoon garlic powder. Mix thoroughly to coat the shrimp evenly. Set aside.
⏱️ 5 min
- 2
Bring a large pot of water to a rolling boil. Add 1 tablespoon of kosher salt to the boiling water. Add the fettuccine pasta and cook according to package directions until al dente, typically 8-10 minutes. Before draining, reserve 1/2 cup of the pasta water. Drain the pasta and set aside.
⏱️ 15 min•🌡️ 212
- 3
While the pasta cooks, heat a large skillet or pan over medium heat. Add the seasoned shrimp to the hot pan, spreading them out in a single layer. Cook for approximately 1-2 minutes per side until they turn pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the pan and set aside.
⏱️ 5 min
- 4
In the same pan used for the shrimp, add 1 tablespoon of olive oil (if needed). Add the minced garlic and sauté over medium-low heat until fragrant, about 1 minute, being careful not to burn it.
⏱️ 2 min
- 5
Add the butter to the pan and melt it over low heat, allowing it to combine with the garlic.
⏱️ 1 min
- 6
Add the softened cream cheese and heavy cream to the pan. Whisk constantly until the cream cheese is fully melted and incorporated, and the mixture comes to a very light bubble. This should take about 3-5 minutes.
⏱️ 4 min
- 7
Stir in the 1 cup of grated Parmesan Reggiano cheese, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Continue to whisk until the cheese is melted and the sauce is smooth and thickened. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 8
Add the cooked fettuccine pasta to the Alfredo sauce and toss to coat evenly. Gently fold in the cooked shrimp.
⏱️ 2 min
- 9
Serve immediately, garnished with fresh chopped basil and additional grated Parmesan cheese. Serve with garlic bread on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Shrimp
- 3/4 pound raw shrimp, peeled, deveined, tails on
- 1 teaspoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
For the Pasta
- 12 ounces fettuccine pasta
- 1 tablespoon kosher salt, for pasta water, or as needed
- 1/2 cup pasta water, reserved
For the Alfredo Sauce
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1/4 cup unsalted butter
- 4 ounces cream cheese, softened
- 1 1/2 cups heavy cream
- 1 cup Parmesan Reggiano cheese, freshly grated
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon salt, or to taste
For Serving and Garnish
- 1/4 cup fresh basil leaves, chopped, for garnish
- 1/4 cup Parmesan cheese, freshly grated, for garnish
- 4 slices garlic bread, for serving
Instructions
- 1
Place the peeled and deveined shrimp in a medium bowl. Drizzle with 1 teaspoon of olive oil. Season generously with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon paprika, and 1/2 teaspoon garlic powder. Mix thoroughly to coat the shrimp evenly. Set aside.
⏱️ 5 min - 2
Bring a large pot of water to a rolling boil. Add 1 tablespoon of kosher salt to the boiling water. Add the fettuccine pasta and cook according to package directions until al dente, typically 8-10 minutes. Before draining, reserve 1/2 cup of the pasta water. Drain the pasta and set aside.
⏱️ 15 min•🌡️ 212 - 3
While the pasta cooks, heat a large skillet or pan over medium heat. Add the seasoned shrimp to the hot pan, spreading them out in a single layer. Cook for approximately 1-2 minutes per side until they turn pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the pan and set aside.
⏱️ 5 min - 4
In the same pan used for the shrimp, add 1 tablespoon of olive oil (if needed). Add the minced garlic and sauté over medium-low heat until fragrant, about 1 minute, being careful not to burn it.
⏱️ 2 min - 5
Add the butter to the pan and melt it over low heat, allowing it to combine with the garlic.
⏱️ 1 min - 6
Add the softened cream cheese and heavy cream to the pan. Whisk constantly until the cream cheese is fully melted and incorporated, and the mixture comes to a very light bubble. This should take about 3-5 minutes.
⏱️ 4 min - 7
Stir in the 1 cup of grated Parmesan Reggiano cheese, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Continue to whisk until the cheese is melted and the sauce is smooth and thickened. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 8
Add the cooked fettuccine pasta to the Alfredo sauce and toss to coat evenly. Gently fold in the cooked shrimp.
⏱️ 2 min - 9
Serve immediately, garnished with fresh chopped basil and additional grated Parmesan cheese. Serve with garlic bread on the side.
⏱️ 1 min