Creamy Garlic Parmesan Shrimp Alfredo
Ingredients:
12 oz fettuccine pasta
1 lb large shrimp, peeled and deveined
2 tablespoons butter
3 cloves garlic, minced
1 cup heavy cream
1 cup whole milk
1 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes optional
1 tablespoon olive oil
1 teaspoon Italian seasoning
Fresh parsley, chopped for garnish
1/2 cup pasta water reserved
Directions:
Cook fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
In a large skillet over medium heat, add olive oil and 1 tablespoon butter. Sauté shrimp for 2-3 minutes per side until pink and cooked through. Remove shrimp and set aside.
In the same skillet, add the remaining butter and minced garlic. Sauté for 1 minute until fragrant.
Pour in heavy cream and milk, stirring to combine. Let it simmer for 2 minutes.
Gradually add Parmesan cheese, stirring continuously until melted and smooth.
Season with salt, black pepper, red pepper flakes if using, and Italian seasoning.
Add the cooked pasta to the sauce, tossing to coat. If the sauce is too thick, add reserved pasta water a little at a time.
Return shrimp to the skillet and mix gently. Let everything heat through for 1-2 minutes.
Garnish with fresh parsley and extra Parmesan before serving.
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes
Kcal: 620 kcal Servings: 4 servings
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