Shrimp Alfredo Creamy Pasta (Print Version)
# Ingredients:
→ Pasta and Shrimp
01 -
1 tablespoon olive oil, extra virgin
02 -
Salt and black pepper, freshly cracked, to taste
03 -
1 pound peeled and cleaned large shrimp
04 -
8 ounces of fettuccine noodles
→ Creamy Alfredo Sauce
05 -
1 cup Parmesan cheese, grated fresh
06 -
1 cup rich chicken broth
07 -
2-3 cloves garlic, minced finely
08 -
1 tablespoon unsalted butter
09 -
1 cup of heavy, thick cream
→ Garnish
10 -
Grated Parmesan for topping
11 -
Parsley leaves, sliced fine
12 -
Optional: A dash of red pepper flakes
# Instructions:
01 -
Boil a large pot full of water seasoned with plenty of salt. Stir in your fettuccine and let it cook until it’s tender yet firm to the bite—usually 8-10 minutes, depending on the instructions on the box. Drain well, tossing with a touch of olive oil so everything separates easily.
02 -
Take your shrimp and season well with salt and freshly cracked black pepper. Coat lightly with olive oil. Grab a skillet, heat it over medium-high, and sear the shrimp for about 2-3 minutes on each side until they curl slightly and turn a pink color. For a kick, sprinkle a little red pepper flakes. Remove shrimp from the pan and set aside.
03 -
Use the same skillet to melt butter over medium heat, then toss in your minced garlic. After about a minute, when the garlic smells amazing, add the heavy cream and chicken broth while scraping up anything stuck to the bottom. Let it bubble gently and thicken for 3-5 minutes, then blend in the Parmesan slowly until smooth.
04 -
Toss your cooked pasta in the Alfredo sauce, coating every bit. Gently add your shrimp back in and stir to warm them up. Serve straight away with chopped parsley, extra cheese on top, and a pinch of red pepper flakes if you like.
# Notes:
01 -
Stop cooking pasta when it’s al dente for great texture
02 -
Fresh Parmesan will melt better, giving the sauce a silky finish
03 -
Pour yourself a glass of Pinot Grigio or Chardonnay to enjoy alongside