Shrimp Alfredo

Okay, let me break this recipe down for you in the kind of way I wish someone had done for me when I first started trying to figure out the magic of Shrimp Alfredo. This is one of those recipes that just hits home, you know? It’s luxurious comfort on a plate, swirling with rich and creamy vibes that have hugged our family through so many weeknights. Seriously, if you’ve got 30 minutes and a craving for something soulful, you gotta try this.

Let me tell you, this is the dish that makes my husband do a little happy dance. Yep, it’s become a sort of tradition in our house, especially after long days when cooking anything fancy feels like too much. It all started when I first tried to make it, and it turned into this messy, love-covered ritual. Those saucy, cheesy noodles tangled in perfectly sautéed shrimp? Heaven on a plate. It’s the dish that draws everyone to the kitchen like a magnet. And for the record, it’s 100% kid-approved. My little one’s stamp of approval? If she piles it high, you know it’s a winner!

Why You’ll Love This Shrimp Alfredo

– It’s quick and perfect for those “I’m starving” kind of nights.
– Shrimp cooks fast, so you have time to, well, breathe.
– Cheesy, creamy noodle goodness—what’s not to love?
– It’s like a picky eater’s dream but with a sophisticated flair—your kid and your food-loving friends will love it.
– Works wonders alongside wine… no judgment here!

How to Make It

Alright, picture us in the kitchen together, fumbling a bit as we go. Start by grabbing your shrimp and getting those little sea critters swimming in some sizzling butter. Always season them like you mean it—you know the drill, salt and a little pepper. If you’re feeling wild, add a dash of garlic powder. While you’re at it, in another pan, toss that heavy cream in and let it cozy up with some garlic—kinda feels like you’re the boss of luxury here. Now, cheese time! Parmesan, oh glorious Parm, just go nuts with it—call it a snowstorm of cheese if you will.

Now, while everything’s bubbling away happily, don’t forget the pasta. Ideally, if you can multi-task without setting something on fire, throw your fettuccine into a boiling pot. Once the noodles are tender, it’s a mix, mix, mix situation where noodles meet sauce, meet shrimp…and then fork meets mouth. Oh yeah, don’t stress. It’s gonna be awesome, even if a spoon was mistaken for a fork.

Ingredient Notes

– Shrimp: These little guys cook faster than you can say “yum,” so keep an eye on them and maybe *don’t* wander off scrolling TikTok. They turn pink—like magic—and that’s your cue.
– Heavy Cream: Makes everything rich and creamy. One time I used milk, trying to be healthy—ugh, just nope. Trust me on this.
– Parmesan Cheese: This one is the key to happiness here. Once, I used the cheese shaker kind… don’t be like past-me. Shredded Parm loves you, so go fresh if you can.

Recipe Steps

1. Sauté the shrimp until pink in butter. Season with salt and pepper.
2. In a separate pan, warm the heavy cream with garlic until simmering.
3. Cook fettuccine noodles according to package.
4. Add Parmesan to cream, stirring to melt.
5. Combine shrimp, noodles, and sauce.
6. Serve immediately with more cheese on top.

What to Serve It With

Tips & Mistakes

– Reheat with a touch more cream if too thick.
– Beware of overcooking the shrimp. Pink is your friend; rubber is not.

Storage Tips

Toss leftovers in a sealed container. Pop it in the fridge—eats just like a dream the next day. Don’t judge me, but cold Alfredo for breakfast has a weird appeal that I won’t deny.

Variations and Substitutions

– Swap shrimp for chicken if you’re in the mood for poultry. Just make sure it’s cooked through.
– No heavy cream? Avoid this insanity… if you must, whole milk plus a little extra cheese can rescue you.
– Add broccoli or peas if you need to green things up. Don’t judge my lack of veggies here.

Frequently Asked Questions

Shrimp Alfredo

This creamy Shrimp Alfredo features tender shrimp in a rich garlic Parmesan sauce, served over fettuccine for a classic Italian favorite.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 lb large shrimp, peeled and deveined
• ▢ 12 oz fettuccine pasta
• ▢ 2 tbsp unsalted butter
• ▢ 4 cloves garlic, minced
• ▢ 1.5 cups heavy cream
• ▢ 1 cup grated Parmesan cheese
• ▢ 0.5 tsp salt
• ▢ 0.25 tsp black pepper
• ▢ 1 tbsp olive oil
• ▢ 2 tbsp fresh parsley, chopped for garnish

Instructions

Preparation Steps

• Cook fettuccine according to package instructions until al dente. Drain and set aside.
• Heat olive oil in a large skillet over medium heat. Add shrimp, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.
• In the same skillet, melt butter and sauté minced garlic until fragrant, about 1 minute.
• Add heavy cream and bring to a simmer. Slowly whisk in Parmesan cheese until the sauce thickens.
• Return shrimp to the skillet and toss to coat in Alfredo sauce. Add cooked fettuccine and mix well.
• Garnish with chopped fresh parsley and serve immediately.

Notes

For a lighter version, substitute half-and-half for heavy cream. Serve with a green side salad for a complete meal.