Description
Creamy Garlic Shrimp Alfredo
Ingredients
For the Pasta:
12 oz fettuccine or linguine pasta
Salt for boiling water
For the Alfredo Sauce:
2 tbsp butter
2 garlic cloves (minced)
1 1/2 cups heavy cream
1 cup grated Parmesan cheese
1/2 tsp Italian seasoning
Salt and black pepper to taste
For the Shrimp:
1 lb shrimp (peeled and deveined)
1 tbsp olive oil
1/2 tsp garlic powder
Salt and black pepper to taste
Garnish:
Fresh parsley (chopped)
Freshly cracked black pepper
Instructions
Cook the Pasta:
Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
Prepare the Shrimp:
Season shrimp with garlic powder, salt, and pepper.
Heat olive oil in a skillet over medium heat. Cook the shrimp for 2-3 minutes per side until pink and opaque. Remove and set aside.
Make the Alfredo Sauce:
In the same skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, Italian seasoning, salt, and pepper. Cook for 3-4 minutes, whisking until the sauce thickens slightly.
Combine Everything:
Toss the cooked pasta in the Alfredo sauce until well coated. Add the cooked shrimp on top and gently mix.
Serve:
Plate the pasta and shrimp. Garnish with freshly chopped parsley and a sprinkle of black pepper for extra flavor. Serve hot.
Enjoy!
This creamy garlic shrimp Alfredo is a rich, indulgent dish with silky sauce and tender shrimp. Perfect for a date night dinner or a comforting family meal!
Step-by-Step Guide
1. Prep Your Ingredients: Before heating any pans, ensure your shrimp are peeled, deveined, and patted dry. Mince the garlic, grate the Parmesan cheese (using pre-grated can lead to a grainy sauce), and measure your cream and seasonings. This “mise en place” is crucial for a smooth cooking process.
2. Cook Pasta to Perfection: Salt your boiling water generously—it should taste like the sea. Cook the fettuccine until just al dente, as it will finish cooking in the sauce. Reserve about 1/2 cup of the starchy pasta water before draining.
3. Sear the Shrimp: In a large skillet, heat olive oil over medium-high heat. Add the seasoned shrimp in a single layer, cooking for 1-2 minutes per side until just pink and curled. Immediately remove them to prevent overcooking.
4. Build the Sauce: In the same skillet, reduce heat to medium. Melt butter and sauté garlic until fragrant (about 30 seconds). Pour in the heavy cream and bring to a very gentle simmer—do not boil vigorously. Gradually whisk in the Parmesan until fully melted and the sauce coats the back of a spoon.
5. Final Combine: Add the drained pasta to the skillet with the Alfredo sauce, tossing to coat. If the sauce is too thick, loosen it with a splash of the reserved pasta water. Fold in the cooked shrimp just to reheat.
Serving Suggestions
Plate this rich dish with light, contrasting sides. A simple arugula salad with lemon vinaigrette cuts through the creaminess beautifully. For vegetables, try steamed asparagus or roasted broccoli. To complete the Italian restaurant experience, serve with warm, crusty garlic bread and a crisp glass of Pinot Grigio or Chardonnay.
How-to Summary
Boil salted pasta. Sear seasoned shrimp and set aside. In the same pan, make sauce by sautéing garlic in butter, simmering cream, and whisking in Parmesan. Toss drained pasta in sauce, adding pasta water if needed. Gently mix in shrimp, garnish, and serve immediately.
Frequently Asked Questions
Can I use milk instead of heavy cream? For a true Alfredo, heavy cream is necessary for richness and stability. Milk will not thicken properly and will result in a thin, less flavorful sauce.
How do I prevent my sauce from breaking or becoming grainy? Ensure your heat is low to medium when adding the cheese. High heat can cause the fat to separate. Also, use freshly grated Parmesan from a block, as pre-grated cheese contains anti-caking agents that don’t melt smoothly.
Can I make this ahead of time? Alfredo is best served fresh. If you must, prepare components separately and combine gently over low heat just before serving, adding a little cream or pasta water to refresh the sauce.
What’s the best way to reheat leftovers? Reheat gently in a skillet over low heat with a small splash of cream or milk, stirring frequently. The microwave can cause the sauce to separate.
Can I use frozen shrimp? Yes. Thaw them completely in the refrigerator overnight, then pat them very dry with paper towels before seasoning to ensure a good sear.
Common Mistakes to Avoid
- Overcooking the Shrimp: This makes them rubbery. Cook just until pink and opaque, then remove immediately.
- Boiling the Cream Sauce: A heavy simmer can cause the sauce to curdle or become oily. Keep the heat gentle.
- Using Pre-Grated Parmesan: It often doesn’t melt well, leading to a gritty texture. Always grate your own.
- Skipping Pasta Water: The starchy water is a key tool for adjusting sauce consistency and helping it cling to the pasta.
- Letting the Pasta Sit After Draining: It will clump together. Toss it with the sauce immediately or keep it in the warm pot with a little water.
Conclusion
Mastering this Creamy Garlic Shrimp Alfredo is about technique: perfectly cooked shrimp, a silky-smooth sauce, and timely assembly. By following this detailed guide and avoiding common pitfalls, you can consistently create a restaurant-quality dish that is both impressively elegant and deeply comforting. It’s a timeless recipe that proves a spectacular dinner is well within your culinary reach.