Shrimp Alfredo Pasta Recipes For Cozy Creamy Nights

Name: Shrimp Alfredo Pasta Recipes For Cozy Creamy Nights
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Italian-American
Ingredients: one pound large raw shrimp peeled and deveined; one tablespoon olive oil; one tablespoon butter; half teaspoon fine salt; quarter teaspoon black pepper; one quarter teaspoon garlic powder; four tablespoons butter; three cloves garlic minced; one and one quarter cups heavy cream; one cup freshly grated parmesan cheese; quarter teaspoon fine salt more to taste; quarter teaspoon black pepper; pinch of ground nutmeg optional; twelve ounces fettuccine or other long pasta; salt for the pasta water; two tablespoons chopped fresh parsley for serving; extra grated parmesan for serving

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Some nights I just crave a bowl of creamy pasta and a pile of juicy shrimp, and shrimp alfredo pasta recipes always save the day. I love how this bowl tastes like a treat from a small pasta spot even though it cooks in my own kitchen with very little fuss. This version feels like the best shrimp alfredo recipe from my own stove. It starts with tender shrimp, a simple white sauce, and a shower of cheese. You get the comfort of classic alfredo recipes with a soft twist of seafood. If you enjoy a rich seafood alfredo recipe you will feel right at home here. The same creamy base works with lobster too, so it can play as your favorite lobster alfredo recipe on a special night or swap to chicken when you want a chicken alfredo recipe easy enough for a busy week. I like to think of it as part of my Alfredo Pasta Recipes collection, ready for any mood you are in.

35 min

cook 20 min

Italian-American

Ingredients

Instructions

Cook the pasta

Bring a large pot of water to a gentle boil and season it with a good spoon of salt.
Add the pasta and cook until it is just tender then scoop out a cup of the hot pasta water and drain the rest.

Cook the shrimp

Pat the shrimp dry with a clean towel so they brown instead of steam.
Warm olive oil and butter in a wide pan over medium high heat.
Lay the shrimp in one layer, sprinkle with salt, pepper, and garlic powder, and cook two to three minutes per side until they turn pink and firm.
Move the cooked shrimp to a plate and keep them near the stove.

Make the Alfredo sauce

In the same pan lower the heat to medium and add the butter for the sauce.
When it melts add the minced garlic and stir for about one minute until it smells sweet and toasty.
Pour in the cream and stir while it comes to a soft simmer at the edges.
Shake in the parmesan a small handful at a time, stirring until it melts into the cream before you add more.
Season with salt, pepper, and a tiny pinch of nutmeg and let the sauce thicken for two to three minutes.

Bring it together

Add the drained pasta straight into the pan of sauce and toss until every strand looks coated and glossy.
If the sauce feels too thick pour in a splash of the saved pasta water and toss again until it moves easily.
Slide the shrimp back into the pan with any juices from the plate and fold them gently through the pasta.
Scatter parsley and extra parmesan over the top, taste one noodle, and add a pinch more salt if you like.

Serve

Spoon the shrimp and pasta into warm bowls so the sauce stays silky.
Serve right away and keep extra cheese on the table for anyone who never says stop to parmesan.