Shrimp Alfredo

5 from 1

This Shrimp Alfredo recipe is a quick and easy 20 minute meal with plump shrimp coated in a perfectly seasoned, luscious sauce, served over tender pasta. A totally satisfying meal that's perfect for a busy weeknight!

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Italian

Keyword: easy pasta recipes, Shrimp Alfredo Pasta, Shrimp Alfredo Recipe, Shrimp Fettuccine Alfredo

Servings:

Ingredients

1 pound uncooked large shrimp (31-40 count), peeled and deveined, thawed if frozen
coarse salt and pepper , to taste
1/8 teaspoon smoked paprika (or cajun seasoning)
8 ounces (1/2 pound) dry fettuccine pasta
1 cup heavy whipping cream
1/4 cup unsalted butter , cut into cubes
2 cloves garlic , minced
1/4 teaspoon garlic powder
1/4 teaspoon Italian Seasoning
1/4 teaspoon coarse salt (omit if using regular salted butter)
1/4 teaspoon cracked black pepper
1/8 teaspoon crushed red pepper flakes
Pinch of nutmeg
1 cup freshly grated Parmesan cheese
1 tablespoon chopped parsley , for garnish
Lemon wedge and juice , for serving

Instructions

Pat the shrimp dry with a clean paper towel, then sprinkle with a touch of salt, pepper, and smoked paprika. Toss to coat and set aside.
Bring a large pot of salted water to boil; cook your fettuccine according to package directions, al dente. Reserve 1/2 cup of the cooking water, then drain well. Set aside.
In a large nonstick saucepan, add the cream and butter over medium-low heat; whisk until butter has melted.
Add in the minced garlic and all the seasonings; whisk until combined and smooth.
Bump up the heat slightly and bring to a gentle simmer (do not boil) and cook for 3-5 minutes, whisking constantly, until it starts to thicken and has reduced a bit. (Make sure your sauce isn’t boiling or it will curdle, and don’t stop whisking or you run the risk of the sauce sticking and burning.)
Stir in the parmesan cheese just until melted and the sauce is smooth.
Add in the raw shrimp; cook 5-6 minutes, stirring occasionally, until the shrimp turn pink.
(If the sauce ends up too thick, add some of the reserved pasta cooking water, a few tablespoons at a time, to thin it out.)
Take sauce off the heat and immediately toss with the cooked fettuccine noodles.
Divide the pasta among serving bowls and squeeze a touch of lemon juice on top. Garnish with a bit of fresh chopped parsley, more Parmesan, and freshly cracked black pepper, if desired.

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