Shrimp Alfredo Recipe

If frozen, thaw the shrimp completely and peel them if necessary. You may remove the tails or leave them on according to your preference.

Bring a large pot of water to a boil. Add the fettuccine and cook until tender, about 7–10 minutes. Before draining, reserve ½ cup of the starchy pasta water, then drain the pasta in a colander.

Pat the peeled shrimp dry with a paper towel. Lightly season them with a pinch of salt and freshly cracked black pepper.

Heat 1 tablespoon of butter in a large skillet over medium heat. Once melted and hot, swirl to coat the skillet. Add the shrimp and cook for 1–2 minutes on each side until they turn opaque and pink. Avoid overcooking. Transfer the cooked shrimp to a clean bowl, keeping any juices in the bowl.

Reduce heat to medium-low. Add the remaining 1 tablespoon of butter and the minced garlic to the skillet. Sauté the garlic for 1–2 minutes until fragrant but not browned.

Pour in the heavy cream and whisk, scraping the bottom of the skillet to dissolve any browned bits. Bring the cream up to a gentle simmer.

Whisk the Parmesan cheese into the hot cream until fully melted and smooth. Season the sauce with salt and freshly cracked black pepper to taste.

Return the drained fettuccine and cooked shrimp (including any juices from the bowl) to the skillet. Toss everything together to coat in the sauce evenly. If the sauce is too thick or dry, add some of the reserved pasta water a little at a time to loosen it to your desired consistency.

Taste and adjust seasoning with more salt or pepper if needed. Garnish with freshly chopped parsley and serve immediately while warm.