Creamy Shrimp Alfredo
Creamy Shrimp Alfredo
Ingredients
For the Pasta
- 12 ounces fettuccine pasta
- 1 tablespoon salt, for pasta water, as needed
For the Shrimp
- 2 pounds shrimp, peeled, deveined
- 1/2 teaspoon salt, as needed
- 1/2 teaspoon black pepper, as needed
- 1/2 teaspoon onion powder, as needed
- 1/2 teaspoon garlic powder, as needed
- 1/4 teaspoon chili powder, as needed
- 1/2 teaspoon paprika, as needed
- 1/2 teaspoon parsley flakes, as needed
- 1 tablespoon olive oil, as needed
For the Alfredo Sauce
- 1/2 stick butter
- 1 tablespoon minced garlic
- 1 cup heavy whipping cream
- 1/4 teaspoon paprika, for sauce, as needed
- 1/4 teaspoon black pepper, for sauce, as needed
- 1/4 teaspoon parsley flakes, for sauce, as needed
- 1/2 cup Parmesan cheese, grated
- 1 handful spinach, optional
- 1/4 cup fresh Parmesan, for garnish, grated
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the fettuccine pasta and cook according to package directions until al dente. This typically takes 8-10 minutes.
⏱️ 10 min
- 2
While the pasta cooks, place the shrimp in a medium bowl. Season generously with salt, black pepper, onion powder, garlic powder, chili powder, paprika, and parsley flakes. Toss to ensure all shrimp are evenly coated.
⏱️ 5 min
- 3
Once the pasta is cooked, carefully reserve 1/2 cup of the starchy pasta water. Drain the remaining pasta and set aside.
⏱️ 2 min
- 4
Heat olive oil in a large skillet or the same pot used for pasta over medium-high heat. Add the seasoned shrimp in a single layer and cook for 2-3 minutes per side, or until pink and opaque. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 5 min
- 5
Remove the cooked shrimp from the pan and transfer them to a clean plate. Set aside.
⏱️ 1 min
- 6
Reduce the heat to medium. Add the butter to the same skillet and melt. Once melted, add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min
- 7
Pour in the heavy whipping cream. Season the cream sauce with a pinch of paprika, black pepper, and parsley flakes. Stir well to combine and bring to a gentle simmer.
⏱️ 3 min
- 8
Stir in the 1/2 cup of grated Parmesan cheese until it melts into the sauce and the sauce thickens slightly. Continue to stir gently to prevent sticking.
⏱️ 2 min
- 9
Return the cooked shrimp to the sauce. Add the drained fettuccine pasta to the pan with the sauce and shrimp.
⏱️ 1 min
- 10
Add the reserved 1/2 cup of pasta water to the pan, a little at a time, stirring constantly. This will help loosen the sauce and achieve your desired consistency. Continue to stir everything together until well combined.
⏱️ 2 min
- 11
If using, add the handful of spinach leaves and mix until they are wilted, about 1 minute.
⏱️ 1 min
- 12
Plate the creamy shrimp alfredo. Garnish with fresh grated Parmesan cheese before serving. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Shrimp Alfredo
For the Pasta
- 12 ounces fettuccine pasta
- 1 tablespoon salt, for pasta water, as needed
For the Shrimp
- 2 pounds shrimp, peeled, deveined
- 1/2 teaspoon salt, as needed
- 1/2 teaspoon black pepper, as needed
- 1/2 teaspoon onion powder, as needed
- 1/2 teaspoon garlic powder, as needed
- 1/4 teaspoon chili powder, as needed
- 1/2 teaspoon paprika, as needed
- 1/2 teaspoon parsley flakes, as needed
- 1 tablespoon olive oil, as needed
For the Alfredo Sauce
- 1/2 stick butter
- 1 tablespoon minced garlic
- 1 cup heavy whipping cream
- 1/4 teaspoon paprika, for sauce, as needed
- 1/4 teaspoon black pepper, for sauce, as needed
- 1/4 teaspoon parsley flakes, for sauce, as needed
- 1/2 cup Parmesan cheese, grated
- 1 handful spinach, optional
- 1/4 cup fresh Parmesan, for garnish, grated
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the fettuccine pasta and cook according to package directions until al dente. This typically takes 8-10 minutes.
⏱️ 10 min - 2
While the pasta cooks, place the shrimp in a medium bowl. Season generously with salt, black pepper, onion powder, garlic powder, chili powder, paprika, and parsley flakes. Toss to ensure all shrimp are evenly coated.
⏱️ 5 min - 3
Once the pasta is cooked, carefully reserve 1/2 cup of the starchy pasta water. Drain the remaining pasta and set aside.
⏱️ 2 min - 4
Heat olive oil in a large skillet or the same pot used for pasta over medium-high heat. Add the seasoned shrimp in a single layer and cook for 2-3 minutes per side, or until pink and opaque. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 5 min - 5
Remove the cooked shrimp from the pan and transfer them to a clean plate. Set aside.
⏱️ 1 min - 6
Reduce the heat to medium. Add the butter to the same skillet and melt. Once melted, add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min - 7
Pour in the heavy whipping cream. Season the cream sauce with a pinch of paprika, black pepper, and parsley flakes. Stir well to combine and bring to a gentle simmer.
⏱️ 3 min - 8
Stir in the 1/2 cup of grated Parmesan cheese until it melts into the sauce and the sauce thickens slightly. Continue to stir gently to prevent sticking.
⏱️ 2 min - 9
Return the cooked shrimp to the sauce. Add the drained fettuccine pasta to the pan with the sauce and shrimp.
⏱️ 1 min - 10
Add the reserved 1/2 cup of pasta water to the pan, a little at a time, stirring constantly. This will help loosen the sauce and achieve your desired consistency. Continue to stir everything together until well combined.
⏱️ 2 min - 11
If using, add the handful of spinach leaves and mix until they are wilted, about 1 minute.
⏱️ 1 min - 12
Plate the creamy shrimp alfredo. Garnish with fresh grated Parmesan cheese before serving. Enjoy!
⏱️ 1 min