Creamy Shrimp Alfredo Pasta

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

For the Shrimp:

1 lb (450g) large shrimp, peeled and deveined

1 tbsp olive oil or butter

3 cloves garlic, minced

Salt and pepper, to taste

1/2 tsp paprika (optional)

1/4 tsp chili flakes (optional, for heat)

For the Alfredo Sauce:

2 tbsp butter

1 ½ cups heavy cream

1 cup freshly grated Parmesan cheese

Salt and pepper, to taste

1/4 tsp nutmeg (optional, for warmth)

1 tsp Italian seasoning (optional)

Pasta:

12 oz (340g) fettuccine or pasta of choice

Fresh parsley or basil, for garnish

Extra Parmesan, for serving

 

‍ Instructions:

1. Cook the pasta according to package directions until al dente. Drain and set aside.

2. Sauté the shrimp:
In a large skillet, heat 1 tbsp olive oil or butter over medium heat. Add shrimp, garlic, paprika, and chili flakes. Season with salt and pepper. Cook for about 1–2 minutes per side until pink and opaque. Remove shrimp and set aside.

3. Make the Alfredo sauce:
In the same skillet, melt 2 tbsp butter. Pour in the heavy cream, stirring occasionally until it starts to simmer (do not boil). Lower the heat and whisk in the Parmesan cheese until smooth and creamy. Season with salt, pepper, nutmeg, and Italian seasoning.

4. Combine:
Add the cooked pasta and shrimp into the Alfredo sauce. Toss to coat everything evenly. Let it simmer for 1–2 minutes to absorb the flavor.

5. Serve:
Garnish with chopped parsley or basil and extra Parmesan. Serve hot with garlic bread or a simple salad.