Hate reading? ME TOO! That’s why I’ve included some videos below.
I’m excited to share my favorite quick meal. It’s a creamy pasta with shrimp that everyone loves. You can make it in just 40 minutes, and it tastes like a restaurant.
This recipe makes six servings. It has al dente pasta and a creamy parmesan sauce. The shrimp are sautéed with garlic, adding a great flavor.
It’s great for busy nights or special treats. You don’t need to spend hours cooking.
Exact Ingredients List (+ Possible Substitutes)
I love making shrimp fettuccine alfredo! Here’s what you need for this creamy pasta dish. You’ll need 1 pound of fettuccine pasta, 1 pound of peeled and deveined shrimp, and 5 tablespoons of butter. The sauce needs 1 cup of heavy cream, 3/4 cup of freshly grated Parmesan cheese, and 4 cloves of minced garlic. And don’t forget 2 tablespoons of chopped fresh parsley for garnish.
- Linguine or spaghetti instead of fettuccine pasta
- Chicken or scallops in place of shrimp
- Half-and-half as a lighter option for heavy cream
Remember to season with salt and pepper to taste. These simple ingredients make a rich, flavorful pasta dish. The garlic adds a punch of flavor, while the Parmesan cheese brings a nutty, salty taste to the creamy sauce.
Fresh is best! Using freshly grated Parmesan cheese makes a big difference in taste and texture.
Instructions
Let’s make this yummy shrimp fettuccine Alfredo! First, I boil a big pot of salted water. When it’s boiling, I add the fettuccine. I cook it until it’s al dente, which takes about 8 minutes.
While the pasta cooks, I melt butter in a big skillet over medium heat. Then, I add the shrimp and minced garlic. I cook the shrimp until they turn pink and curl a bit. This takes 3-4 minutes on each side.
Next, I make the Alfredo sauce. In another pan, I simmer the heavy cream. I slowly mix in the grated Parmesan cheese until it melts well. A little salt and pepper make it taste just right.
When everything is ready, I drain the pasta and put it back in the pot. I add the creamy Alfredo sauce and mix it well. Then, I put the sautéed shrimp on top and sprinkle with fresh parsley for color.
This dish tastes best when it’s hot and creamy!
Tips, Tricks & Storing
I love using freshly grated Parmesan in my shrimp fettuccine alfredo. It makes the sauce smooth. For the best taste, use large shrimp, about 26-35 per pound. They make each bite big and tasty.
It’s important to cook on low heat. This stops the sauce from getting too runny. I stir a lot until the sauce gets thick. It takes a little more work, but it’s so good.
I like to leave the shrimp tails on for a fancy look. But you can take them off if you want. It makes eating easier.
- Serve immediately for the best taste and texture
- If you have leftovers, store them in an airtight container
- Consume within 2 days for optimal freshness
For leftovers, I put the pasta in a sealed container in the fridge. When I reheat, I add a little milk. This keeps the sauce creamy and stops it from drying out.
“The secret to a perfect shrimp fettuccine alfredo lies in the details: fresh ingredients, gentle cooking, and proper storage.”
Recipe Variations & Serving Suggestions
I love trying new things with this shrimp fettuccine alfredo recipe. Sometimes, I use scallops or salmon instead of shrimp. These changes give the dish a fresh twist while keeping it creamy.
I also add veggies to make it healthier. Peas add sweetness, and spinach makes it look bright green. Adding broccoli makes it more filling. These veggies make the dish taste better and are good for you.
Changing the seasonings can change the flavor. Adding Cajun spice gives it a Southern taste. Red pepper flakes make it spicy. These small changes make the dish exciting.
For sides, I serve a fresh green salad to cut the richness. Warm breadsticks are great for dipping in sauce. On special days, I add steamed asparagus or green beans for a fancy touch. These sides make the meal complete and enjoyable.