Here’s a delicious, creamy, and quick Shrimp Alfredo Pasta recipe that’s perfect for a weeknight dinner or a special meal:
Shrimp Alfredo Pasta
Servings: 2–3
Ingredients:
- 200–250 g pasta (fettuccine or linguine works best)
- 250 g shrimp, peeled and deveined
- 2 tbsp butter
- 3–4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp nutmeg (optional, adds warmth)
- Salt and black pepper to taste
- Fresh parsley or basil, chopped, for garnish
- Optional: red pepper flakes for a hint of spice
Instructions:
- Cook Pasta
- Boil pasta in salted water according to package instructions until al dente. Reserve 1/2 cup of pasta water. Drain.
- Cook Shrimp
- In a large skillet, melt butter over medium heat.
- Add garlic and sauté for 1 minute until fragrant.
- Add shrimp, season with salt and pepper, and cook until pink and opaque (~2–3 minutes per side). Remove shrimp and set aside.
- Make Alfredo Sauce
- In the same skillet, pour in heavy cream. Simmer gently for 2–3 minutes.
- Stir in Parmesan cheese until melted and smooth. Add nutmeg if using.
- If the sauce is too thick, add reserved pasta water gradually to reach desired consistency.
- Combine Pasta & Shrimp
- Add cooked pasta to the sauce and toss to coat evenly.
- Return shrimp to the skillet and mix gently.
- Serve
- Plate the pasta and garnish with fresh parsley or basil. Sprinkle extra Parmesan if desired.
- Optional: a pinch of red pepper flakes for subtle heat.
Tips for Perfection
- Don’t overcook shrimp; they cook very quickly.
- Use freshly grated Parmesan for a smoother, creamier sauce.
- For extra flavor, a splash of white wine or a squeeze of lemon over the shrimp works beautifully.
I can also give a lighter, healthier version of Shrimp Alfredo that uses milk and Greek yogurt instead of heavy cream but still tastes indulgent.
Do you want me to share that version?
