Creamy Garlic Shrimp Alfredo Pasta
A delicious and comforting dish that combines tender shrimp with rich Alfredo sauce over fettuccini noodles, perfect for family dinners or date nights.
Ingredients
For the Shrimp
- 1 tablespoon olive oil
- 1 pound large shrimp (peeled, deveined, and tails removed) Use fresh or thawed shrimp
- Salt and pepper To taste
For the Pasta
- 16 ounces fettuccini noodles
For the Alfredo Sauce
- ½ cup unsalted butter
- 2 cups heavy whipping cream
- 4 ounces cream cheese
- ½ teaspoon minced garlic
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 cup grated Parmesan cheese
Instructions
Cooking Shrimp
- In a medium-sized skillet over medium-high heat, add 1 tablespoon of olive oil and 1 pound of shrimp. Season the shrimp with salt and pepper.
- Cook the shrimp for 2-3 minutes until they turn opaque and are cooked all the way through. Remove the shrimp and set them aside on a plate.
Cooking Pasta
- In a large pot, bring water to a boil. Add 16 ounces of fettuccini noodles and cook for 8-10 minutes until they are al dente. Drain the noodles once cooked.
Making the Alfredo Sauce
- Melt ½ cup of unsalted butter in a large pan over medium heat.
- Add 2 cups of heavy whipping cream, 4 ounces of cream cheese, ½ teaspoon of minced garlic, 1 teaspoon of garlic powder, 1 teaspoon of Italian seasoning, ¼ teaspoon of salt, and ¼ teaspoon of pepper. Whisk the mixture until it’s smooth and creamy.
- Stir in 1 cup of grated Parmesan cheese and allow the sauce to simmer on low heat for a few minutes until it thickens slightly.
Combining
- Add the cooked fettuccini noodles and shrimp to the sauce. Toss everything together until the noodles and shrimp are well-coated in the creamy sauce.
Notes
Serve hot, garnished with extra Parmesan cheese and freshly chopped parsley. Pair with a side salad or garlic bread. To store leftovers, place in an airtight container and refrigerate for up to 3-4 days. Reheat gently over low heat.