Shrimp Alfredo Pasta (Printable Version)
Tender shrimp and pasta in a creamy Parmesan sauce, accented with garlic and fresh herbs.
# Ingredients Required:
→ Pasta
01 -
340 grams fettuccine or preferred pasta
→ Seafood
02 -
450 grams large shrimp, peeled and deveined
→ Dairy
03 -
85 grams unsalted butter
04 -
480 milliliters heavy cream
05 -
150 grams freshly grated Parmesan cheese
→ Produce & Seasonings
06 -
2 garlic cloves, minced
07 -
Pinch of freshly grated nutmeg
08 -
Salt and black pepper, to taste
09 -
1 tablespoon chopped parsley or basil
# Guide to Cooking:
01 -
Boil pasta in salted water according to package instructions until al dente; drain and reserve 180 milliliters of cooking liquid.
02 -
Rinse and pat dry shrimp, then season with salt and black pepper.
03 -
Melt half of the butter in a large skillet over medium heat. Cook shrimp 1-2 minutes per side until pink and opaque. Remove shrimp and set aside.
04 -
Reduce heat to medium-low, add remaining butter to skillet. Once melted, add garlic and cook 30 seconds to 1 minute until aromatic without browning, scraping skillet bottom.
05 -
Whisk in heavy cream and nutmeg, then simmer gently for 4-5 minutes until slightly thickened.
06 -
Turn heat to low and whisk in Parmesan cheese continuously until fully melted. Season sauce with salt and black pepper to taste.
07 -
Add cooked pasta and shrimp to the skillet. Toss for 1-2 minutes to integrate flavors and allow pasta to absorb the sauce. Add reserved pasta water if sauce is too thick.
08 -
Sprinkle with chopped parsley or basil and optionally more Parmesan cheese. Serve immediately.
# Extra Suggestions:
01 -
Do not overcook garlic to avoid bitterness; ensure shrimp is cooked to pink and opaque only.