Shrimp Alfredo
Plump garlicky shrimp folded into velvety parmesan cream over fettuccine, indulgent enough for date night but done in 25 minutes.
Ingredients (serves 4)
- 1 lb shrimp
- 12 oz fettuccine
- 4 tbsp butter
- 4 cloves garlic
- 1 1/2 cups heavy cream
- 1 cup grated parmesan
- 1/2 tsp black pepper
- 2 tbsp parsley
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Save this recipeInstructions
- 1
Boil the fettuccine in salted water until al dente, reserving 1 cup pasta water before draining.
- 2
Pat the peeled shrimp dry and season with salt. Melt 2 tbsp butter in a 12-inch skillet over medium-high and sear the shrimp until pink and curled, about 2 minutes per side, then set aside.
- 3
Melt the remaining butter in the same skillet, add the minced garlic, and cook 1 minute until fragrant.
- 4
Pour in the heavy cream, bring to a gentle simmer, and whisk in the parmesan and black pepper until smooth, about 3 minutes.
- 5
Toss in the fettuccine and shrimp, loosening with pasta water until the sauce coats silkily.
- 6
Shower with chopped parsley and serve immediately.
