Shrimp Alfredo Pasta

Ingredients

½ pound medium shrimp (36/40 count), peeled and deveined — fresh or thawed from frozen

½ pound fettuccine pasta

2 tablespoons unsalted butter, divided

4 garlic cloves, minced

1 cup heavy cream

¾ cup grated Parmesan cheese

⅛ teaspoon salt, or to taste

¼ teaspoon freshly cracked black pepper, or to taste

1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions

Prep the Shrimp

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If using frozen shrimp, thaw completely and peel before starting. You may leave the tails on for presentation or remove them—your choice. Pat the shrimp dry with paper towels and season lightly with salt and pepper.

Cook the Pasta

Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 7–10 minutes. Before draining, reserve ½ cup of the starchy pasta water. Drain the pasta and set aside.

Sauté the Shrimp

While the pasta cooks, heat 1 tablespoon of butter in a large skillet over medium heat. Once melted and sizzling, add the shrimp in a single layer. Cook for 1–2 minutes per side, just until the shrimp turn pink and opaque—be careful not to overcook. Transfer the shrimp to a clean bowl and set aside.

Make the Alfredo Sauce

Lower the heat to medium-low. Add the remaining tablespoon of butter to the skillet, followed by the minced garlic. Sauté for 1–2 minutes, until the garlic is fragrant but not browned.

Add the Cream and Parmesan

Pour in the heavy cream and whisk gently to incorporate any browned bits from the bottom of the pan. Bring the cream to a gentle simmer, then whisk in the Parmesan cheese until fully melted and smooth. Season the sauce with salt and freshly cracked black pepper to taste.

Combine and Finish

Return the cooked fettuccine and shrimp (along with any juices from the bowl) to the skillet. Toss everything together until well coated in the creamy Alfredo sauce. If the sauce seems too thick, stir in a splash of the reserved pasta water to loosen it to your desired consistency.

Serve

Taste and adjust seasoning as needed. Plate the pasta and top with freshly chopped parsley for a burst of color and freshness. Serve warm and enjoy!