Yield: 4 servings
Shrimp Alfredo
This easy Shrimp Alfredo is ready in under 30 minutes! Rich creamy homemade alfredo sauce covers the shrimp and pasta perfectly for an easy fancy dinner anytime.
Ingredients
- 8 oz fettuccini noodles
- 5 tablespoons butter, divided
- 1 pound shrimp, peeled and deveined
- Salt and pepper, to taste (or 1 1/2 teaspoons cajun seasoning)
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 ½ cups grated parmesan cheese
- Fresh parsley, for garnish
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Instructions
- Cook fettuccini noodles in well salted water, according to the package directions, till al dente.
- While the fettuccini is cooking, melt 1 tablespoon of butter in a large skillet over medium heat.
- Season shrimp with salt and pepper (or cajun seasoning) and add the shrimp to the skillet. Cook on both sides, just until opaque, about 3 minutes total. Remove the shrimp from the pan and set aside. (I like to cover mine with foil to keep them warm.)
- In the same skillet, melt the remaining 4 tablespoons butter. Add the garlic and sauté for 30 seconds.
- Add the heavy cream and bring to a simmer for 5 minutes, whisking often.
- Add the parmesan cheese and whisk until melted. Add salt and pepper, to taste.
- Toss the cooked and drained fettuccini noodles into the alfredo sauce and then add the shrimp right on top. Garnish with parsley, if desired and serve immediately!
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Notes
Storage: This dish is best served fresh. Reheated alfredo sauce tends to separate and become oily. However, you can store leftovers for up to 3 days in an airtight container in the fridge. Try heating leftovers in 30-second periods and then stirring between each interval.
Nutrition
Serving: 1, Calories: 762kcal, Carbohydrates: 36g, Protein: 43g, Fat: 49g, Saturated Fat: 29g, Polyunsaturated Fat: 15g, Trans Fat: 2g, Cholesterol: 377mg, Sodium: 1958mg, Fiber: 1g, Sugar: 3g