Indulge in the creamy, rich flavors of this shrimp Alfredo recipe, perfect for a cozy dinner or impressing guests. With succulent shrimp tossed in a velvety Alfredo sauce over pasta, this dish is a comforting classic that’s easy to prepare. From the first bite to the last, you’ll savor the delightful combination of garlic, Parmesan, and shrimp that makes this dish irresistible and satisfying.
Ingredients
– 8 oz fettuccine pasta
– 1 lb shrimp, peeled and deveined
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– Salt and pepper to taste
– Chopped parsley for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 10 minutes, and cooking time is approximately 20 minutes.
Nutritional Value
Each serving (1/4 of the recipe) contains approximately 500 calories, 30g of fat, 40g of carbohydrates, and 25g of protein. This is based on a standard serving size.
Step-by-Step Cooking Process
1. Boil a large pot of salted water and cook the fettuccine according to package instructions until al dente.
2. In a large skillet, heat olive oil over medium heat.
3. Add minced garlic and sauté for about 1 minute until fragrant.
4. Add the shrimp to the skillet and cook until pink, about 3-4 minutes.
5. Remove the shrimp and set aside, leaving the garlic in the pan.
6. Pour in the heavy cream and bring to a simmer.
7. Gradually whisk in the grated Parmesan cheese until smooth.
8. Season the sauce with salt and pepper to taste.
9. Return the shrimp to the skillet and stir to coat in the sauce.
10. Drain the pasta and combine it with the shrimp Alfredo sauce, mixing well.
Alternative Ingredients
You can substitute the fettuccine with any pasta of your choice, such as penne or linguine. For a lighter version, use half-and-half instead of heavy cream, and consider adding spinach or broccoli for an extra veggie boost.
Serving and Pairings
Serve shrimp Alfredo with a side of garlic bread and a fresh green salad for a complete meal. A light white wine, like Pinot Grigio, pairs beautifully with this dish.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to restore the sauce’s creaminess. Freezing is not recommended, as the cream may separate.
Cooking Mistakes
- Overcooking the shrimp can make them tough; cook just until pink.
- Not salting the pasta water can lead to bland pasta.
- Adding cheese too quickly can cause clumping in the sauce.
- Letting the sauce boil can cause it to separate.
- Using pre-cooked shrimp can result in a less fresh flavor.
Helpful Tips
- Use fresh shrimp for the best flavor.
- Adjust the garlic according to your taste.
- For a spicy kick, add red pepper flakes to the sauce.
- Make sure to reserve some pasta water to help adjust sauce consistency.
FAQs
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just ensure they are fully thawed and drained before cooking to avoid excess moisture in the dish.
What can I use instead of heavy cream?
You can substitute heavy cream with half-and-half or a combination of milk and Greek yogurt for a lighter version.
How do I make the sauce thicker?
To thicken the sauce, allow it to simmer longer to reduce, or add a cornstarch slurry mixed with water.
Can I add vegetables to shrimp Alfredo?
Absolutely! Broccoli, spinach, or peas are great additions that enhance flavor and nutrition.
How do I prevent the sauce from curdling?
Keep the heat low when adding cheese to the sauce and avoid boiling once the cheese is added.
Conclusion
This shrimp Alfredo recipe is a delightful way to enjoy a classic dish that’s both satisfying and easy to prepare. Whether for a weeknight dinner or a special occasion, it brings comfort and flavor to your table. With its creamy sauce and fresh shrimp, it’s sure to become a favorite in your culinary repertoire.
Shrimp Alfredo Recipe
Ingredients
- 8 oz fettuccine pasta
- 1 lb shrimp peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Boil a large pot of salted water and cook the fettuccine according to package instructions until al dente.
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and sauté for about 1 minute until fragrant.
- Add the shrimp to the skillet and cook until pink, about 3-4 minutes.
- Remove the shrimp and set aside, leaving the garlic in the pan.
- Pour in the heavy cream and bring to a simmer.
- Gradually whisk in the grated Parmesan cheese until smooth.
- Season the sauce with salt and pepper to taste.
- Return the shrimp to the skillet and stir to coat in the sauce.
- Drain the pasta and combine it with the shrimp Alfredo sauce, mixing well.
Nutrition
