Creamy Garlic Shrimp Alfredo Pasta

Ohhh that’s a restaurant-style favorite! 🦐✨ Creamy Garlic Shrimp Alfredo Pasta is rich, silky, and packed with garlicky flavor. Perfect for a cozy dinner.

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🧄 Creamy Garlic Shrimp Alfredo Pasta

Ingredients (serves 4)

• 12 oz fettuccine (or linguine/spaghetti)

• 1 lb large shrimp, peeled & deveined (tails on or off)

• 2 tbsp olive oil (or butter)

• 4 cloves garlic, minced

• 2 tbsp unsalted butter

• 1 ½ cups heavy cream

• 1 cup freshly grated Parmesan cheese

• ½ tsp salt (adjust to taste)

• ½ tsp black pepper

• ¼ tsp red pepper flakes (optional)

• Fresh parsley, chopped (for garnish)

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Instructions

1. Cook Pasta

   • Boil fettuccine in salted water until al dente. Reserve 1 cup pasta water, then drain.

2. Cook Shrimp

   • Season shrimp lightly with salt and pepper.

   • In a large skillet, heat olive oil over medium-high.

   • Sear shrimp 1–2 minutes per side until pink and opaque. Remove and set aside.

3. Make Alfredo Sauce

   • In the same skillet, melt butter over medium heat.

   • Add garlic, sauté 1 minute until fragrant (don’t burn).

   • Stir in heavy cream and simmer 3–4 minutes, stirring often.

   • Reduce heat, whisk in Parmesan until sauce is smooth and creamy.

   • Season with salt, black pepper, and red pepper flakes (if using).

4. Bring It Together

   • Add drained pasta to the sauce, tossing to coat.

   • If too thick, add a splash of reserved pasta water until desired consistency.

   • Return shrimp to skillet and toss gently.

5. Serve

   • Plate pasta, top with shrimp.

   • Garnish with parsley and extra Parmesan.

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🌟 Pro Tips:

• Use freshly grated Parmesan (not pre-shredded) for the smoothest sauce.

• Add a squeeze of lemon juice or zest at the end for brightness.

• You can substitute half-and-half for a lighter version (but sauce will be less rich).

Would you like me to also give you a baked version (shrimp Alfredo casserole with a golden cheese top)?