Easy Creamy Shrimp Alfredo (Printable Format)
Juicy shrimp and fettuccine in a smooth Parmesan Alfredo, balanced with garlic and fresh parsley.
# Needed Ingredients:
→ Seafood
01 -
450 g shrimp, peeled and deveined
→ Pasta
02 -
340 g fettuccine pasta
→ Dairy
03 -
2 tablespoons unsalted butter
04 -
120 ml heavy cream
05 -
115 g cream cheese, softened
06 -
100 g freshly grated Parmesan cheese
→ Aromatics
07 -
3 cloves garlic, minced
→ Liquids
08 -
120 ml chicken broth
→ Seasonings & Garnish
09 -
Salt, to taste
10 -
Black pepper, to taste
11 -
Fresh parsley, chopped, for garnish
# Preparation Steps:
01 -
Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente. Reserve 120 ml of pasta water before draining.
02 -
Season the shrimp with salt and pepper. In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add shrimp in a single layer and cook for 2 to 3 minutes per side, until pink and opaque. Remove shrimp from the skillet and set aside.
03 -
In the same skillet, melt remaining tablespoon of butter. Add minced garlic and sauté for 1 minute until aromatic.
04 -
Pour in heavy cream and chicken broth, bringing the mixture to a gentle simmer. Add the softened cream cheese and whisk until the sauce is smooth and fully combined.
05 -
Gradually add Parmesan cheese, whisking constantly until fully melted and the sauce achieves a creamy texture. Adjust seasoning with salt and black pepper to taste.
06 -
Add cooked fettuccine and sautéed shrimp to the skillet, tossing thoroughly to coat in Alfredo sauce. If sauce is too thick, mix in a small amount of reserved pasta water for desired consistency.
07 -
Garnish with chopped fresh parsley and extra Parmesan if desired. Serve immediately while hot.
# Supplementary Details:
01 -
Reserve pasta water; its starchiness helps emulsify the sauce for perfect creaminess.