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Garlic Butter Shrimp Alfredo Pasta Creamy

A close-up of rich Garlic Butter Shrimp Alfredo Pasta in a white bowl, topped with fresh parsley.
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Make a rich, restaurant-quality creamy Alfredo pasta dish featuring shrimp cooked in garlic butter.

Ingredients

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  • 1 pound fettuccine pasta
  • 1 pound large shrimp, peeled and deveined
  • 4 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine or chicken broth
  • 1 1/2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • 1/4 cup reserved pasta water
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Cook the fettuccine according to package directions until al dente. Reserve 1/4 cup of the pasta water before draining. Set the pasta aside.
  2. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add the shrimp to the skillet. Cook for 2 to 3 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside.
  4. Add the remaining 2 tablespoons of butter to the same skillet. Pour in the white wine or broth and let it simmer for 1 minute, scraping up any browned bits from the bottom.
  5. Reduce the heat to low. Slowly whisk in the heavy cream. Let the sauce gently simmer for 3 to 5 minutes until it begins to thicken slightly. Do not boil.
  6. Remove the skillet from the heat. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, whisk in a little reserved pasta water until you reach your desired consistency.
  7. Season the sauce with salt and pepper.
  8. Add the cooked pasta and the cooked shrimp back into the skillet with the Alfredo sauce. Toss everything gently to coat evenly.
  9. Serve immediately, garnished with extra Parmesan cheese and fresh parsley.

Notes

  • Use freshly grated Parmesan cheese for the best melting and creamiest texture. Pre-shredded cheese often contains anti-caking agents that make the sauce grainy.
  • For extra flavor, add a pinch of nutmeg to the Alfredo sauce base.
  • If you prefer a richer sauce, substitute half of the heavy cream with half-and-half, but expect a slightly thinner result.

Nutrition

Find it online: https://tastytribune.com/garlic-butter-shrimp-alfredo-pasta-creamy/