Description
Garlic Butter Shrimp Alfredo
A creamy, indulgent fettuccine Alfredo topped with succulent garlic butter shrimp—the perfect combination of rich, cheesy pasta and juicy seafood!
Ingredients
For the Shrimp:
1 lb large shrimp, peeled & deveined
2 tbsp butter
3 cloves garlic, minced
½ tsp paprika
½ tsp black pepper
½ tsp salt
1 tbsp parsley, chopped
1 tbsp lemon juice
For the Alfredo Sauce:
2 tbsp butter
2 cups heavy cream
1 cup Parmesan cheese, grated
½ tsp black pepper
½ tsp garlic powder
½ tsp salt
For the Pasta:
12 oz fettuccine pasta
Water for boiling
Instructions
Cook the Pasta
Boil fettuccine in salted water until al dente (about 10 minutes).
Drain & set aside.
Prepare the Shrimp
In a large pan, melt butter over medium heat.
Add garlic, shrimp, paprika, salt, and pepper.
Cook for 2-3 minutes per side until shrimp are pink & slightly golden.
Squeeze lemon juice & sprinkle parsley. Remove from pan & set aside.
Make the Alfredo Sauce
In the same pan, melt butter over medium heat.
Pour in heavy cream, stirring constantly.
Add Parmesan, garlic powder, salt, and black pepper.
Stir until the sauce is smooth & thick (about 5 minutes).
Combine & Serve
Toss the fettuccine in Alfredo sauce.
Plate the pasta & top with garlic butter shrimp.
Garnish with extra parsley & Parmesan.
Serve with lemon wedges & enjoy this creamy, garlicky delight!
Would you add a little spice with red pepper flakes?
Step-by-Step Guide
Follow this detailed sequence for perfect results. First, gather all ingredients. Start boiling a large pot of heavily salted water for the pasta. As it heats, prepare your shrimp: pat them dry thoroughly with paper towels. This ensures a good sear. Once the water boils, add the fettuccine and cook, stirring occasionally. Reserve 1/2 cup of pasta water before draining. While pasta cooks, proceed with the shrimp in a large skillet as per the instructions. After removing the shrimp, immediately start the Alfredo sauce in the same pan to capture all the flavorful bits. When combining, if the sauce seems too thick, loosen it with a splash of the reserved pasta water. Finally, toss the pasta in the sauce, top with shrimp, and serve immediately.
Serving Suggestions
This rich dish pairs beautifully with lighter sides. Serve with a crisp Caesar salad or a simple arugula salad with a lemon vinaigrette to cut through the creaminess. For vegetables, roasted asparagus or steamed broccoli are excellent choices. Garlic bread or a crusty baguette is essential for soaking up every bit of the delicious sauce. For a wine pairing, choose a crisp white like Pinot Grigio or Sauvignon Blanc.
How-to Summary
In summary: Cook pasta al dente and reserve water. Sear seasoned shrimp in garlic butter and set aside. In the same pan, make a creamy Alfredo sauce with heavy cream and Parmesan. Toss the drained pasta in the sauce, thinning with pasta water if needed. Top the sauced pasta with the cooked shrimp and garnish.
Frequently Asked Questions
Can I use pre-cooked shrimp? It’s not recommended, as they can become rubbery when reheated in the sauce. Raw shrimp cooked fresh in the garlic butter yields the best texture and flavor.
How can I make this dish lighter? Substitute half the heavy cream with whole milk or half-and-half, though the sauce will be slightly less rich. You can also use a lighter cheese like Pecorino Romano, which has a stronger flavor so you can use less.
My sauce broke or became grainy. What happened? This usually occurs if the heat is too high, causing the fat to separate. Use medium heat and constant stirring. If it separates, remove from heat and whisk in a tablespoon of hot pasta water until it re-emulsifies.
Can I prepare any components ahead of time? You can peel and devein the shrimp ahead and keep them chilled. The sauce is best made fresh, as reheating can cause separation.
What’s the best way to reheat leftovers? Gently reheat in a skillet over low heat with a splash of milk or cream, stirring frequently. The microwave will often cause the sauce to separate.
Common Mistakes to Avoid
- Overcooking the shrimp: They cook quickly and become tough. Remove them as soon as they turn pink and opaque.
- Using pre-grated Parmesan: These bags often contain anti-caking agents that prevent smooth melting. Always grate fresh Parmesan cheese from a block.
- Not salting the pasta water sufficiently: The water should taste like the sea. This is your primary chance to season the pasta itself.
- Adding cheese to a boiling sauce: Remove the pan from the heat or turn it very low before adding the Parmesan to prevent clumping.
Conclusion
This Garlic Butter Shrimp Alfredo is a restaurant-quality meal that is deceptively simple to make at home. The key lies in the technique: building layers of flavor in one pan and using quality ingredients. By following the detailed steps and avoiding common pitfalls, you’ll create a creamy, luxurious, and utterly satisfying dish that is sure to impress. For a touch of heat, a pinch of red pepper flakes added with the garlic for the shrimp or sprinkled on top at the end is a perfect addition. Enjoy this classic comfort food with your own personal twist.