Garlic Herb Shrimp Alfredo
This Garlic Herb Shrimp Alfredo is rich, creamy, and packed with vibrant garlic and herbs for a quick, indulgent pasta dish you’ll love!
Servings: 4 servings
Ingredients
- 8 oz fettuccine pasta
- 1 lb shrimp peeled and deveined
- 3 tablespoons olive oil for sautéing
- 4 cloves garlic minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons fresh parsley chopped
- 1 teaspoon Italian seasoning
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add 8 oz of fettuccine and cook according to package instructions until al dente, usually about 10-12 minutes. Drain the pasta, reserving about 1/2 cup of pasta water, and set aside.
- While the pasta cooks, heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the peeled and deveined shrimp along with a pinch of salt, pepper, and 1 teaspoon of Italian seasoning. Cook the shrimp for about 2 minutes on each side or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, lower the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant but not browned. Pour in 1 cup of heavy cream and bring it to a gentle simmer. Stir occasionally.
- Gradually whisk in 1 cup of grated Parmesan cheese until the sauce thickens and becomes creamy. Season with salt and pepper to taste. If the sauce gets too thick, add a splash of the reserved pasta water to loosen it up.
- Return the cooked shrimp to the skillet, stirring them into the sauce. Toss in the cooked fettuccine and sprinkle 2 tablespoons of fresh parsley over everything. Gently mix until the pasta is well coated and heated through.
- Plate your Garlic Herb Shrimp Alfredo immediately, garnishing with extra parsley or Parmesan if desired. For an extra touch, pair it with Easy Garlic Bread to soak up every bit of that luscious sauce.
Equipment
- Large Pot
- Large Skillet
- Colander
- Wooden spoon or silicone spatula
- Grater
- Measuring Cups and Spoons
- Chopping board and knife
Notes
- Use fresh shrimp for best texture; thaw frozen shrimp completely and pat dry before cooking to avoid excess moisture.
- If you prefer a lighter sauce, substitute heavy cream with half-and-half or milk mixed with a bit of cornstarch to thicken.
- Reserve some pasta water to adjust sauce consistency and help it coat the pasta evenly.
- Add seasonal vegetables like spinach, peas, or mushrooms for extra flavor and nutrition.
- Store cooked pasta and shrimp separately in airtight containers in the fridge for up to 2 days; reheat gently with sauce before serving.