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Creamy Garlic Shrimp Alfredo Pasta
Emily

Creamy Garlic Shrimp Alfredo Pasta

A rich and comforting pasta dish featuring tender shrimp, a creamy homemade Alfredo sauce, and perfectly cooked fettuccine — an indulgent yet simple weeknight dinner that feels restaurant-quality.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • salt and pepper, to taste
  • 1/2 tsp paprika
  • 4 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • salt and pepper, to taste
  • 1/2 tsp Italian seasoning (optional)
  • 12 oz fettuccine pasta
  • fresh parsley, chopped (for garnish)
  • lemon wedges, for serving

Equipment

  • Large skillet
  • Pot for boiling pasta
  • Colander
  • mixing spoon or tongs
  • knife and cutting board

Method
 

  1. Cook fettuccine pasta according to package instructions. Drain and set aside.
  2. Season shrimp with olive oil, salt, pepper, and paprika.
  3. In a large skillet, cook shrimp over medium-high heat for 2-3 minutes on each side until pink and cooked through. Remove from skillet and set aside.
  4. In the same skillet, melt butter over medium heat. Add garlic and sauté until fragrant.
  5. Pour in heavy cream and let it simmer for about 5 minutes until slightly thickened.
  6. Stir in Parmesan cheese until smooth. Season with salt, pepper, and Italian seasoning.
  7. Add the cooked pasta to the Alfredo sauce and toss to coat.
  8. Place the shrimp on top of the pasta.
  9. Garnish with fresh parsley and serve with lemon wedges.

Notes

For best results, use freshly grated Parmesan rather than pre-shredded. Add a pinch of red pepper flakes for heat. You can swap fettuccine for linguine or spaghetti. Serve immediately while warm and creamy.