Shrimp Alfredo Pasta
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Searing the shrimp first, lifting them out and returning them only at the end keeps them tender instead of simmering in cream.
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The garlic and cream sauce is made in the same pan, and the sweetness of the shrimp lightens the rich Parmesan and cream.
Ingredients
Instructions
- 1
Bring a large pot of water to a boil and season it with part of the 1 tsp salt.
Cook 180 g fettuccine until just before al dente and reserve 1/2 cup pasta water.
- 2
Pat 220 g shrimp dry and season evenly with the remaining salt and the pepper.
Melt 1 tbsp butter in a pan over medium-high heat and arrange the shrimp in one layer.
- 3
Sear the shrimp for about 1½ minutes per side.
Check the thickest flesh rather than relying only on the time or pink exterior: it should be firm, pearly, and opaque throughout. Cook longer if any part remains translucent, then transfer to a plate.
- 4
Lower the heat and add the remaining 1 tbsp butter with the minced garlic to the same pan.
Cook for about 30 seconds, just until fragrant, and stop before the garlic turns yellow-brown or bitter.
- 5
Pour in 250 ml heavy cream and keep it at a gentle simmer over medium-low heat for 2 to 3 minutes.
Stir until small bubbles form around the edge and the cream lightly coats the spoon.
- 6
Reduce the heat further, add 60 g Parmesan in small handfuls, and stir until smooth so the sauce does not split.
Add the pasta and shrimp, loosen with reserved pasta water, and toss for 1 minute until glossy.
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