Creamy Garlic Butter Shrimp Alfredo Pasta
Follow these steps to make rich, restaurant-style shrimp alfredo pasta featuring a velvety garlic butter cream sauce.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Scale
- 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 teaspoon ground nutmeg
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the fettuccine according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining. Set the drained pasta aside.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add the shrimp and cook for 1-2 minutes per side until pink. Remove the shrimp from the skillet and set aside.
- Add the remaining 2 tablespoons of butter to the same skillet. Add the minced garlic and cook for about 30 seconds until fragrant. Do not let the garlic brown.
- Pour in the white wine or broth and let it simmer for 1 minute, scraping up any browned bits from the bottom of the pan.
- Reduce the heat to low. Slowly whisk in the heavy cream. Let the sauce gently simmer for 3-4 minutes until it begins to thicken slightly.
- Remove the skillet from the heat. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Stir in the nutmeg, salt, and pepper. If the sauce is too thick, add reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
- Return the cooked shrimp to the skillet. Add the drained pasta and toss everything gently to coat evenly with the sauce.
- Serve immediately, garnished with extra Parmesan cheese and fresh parsley.
Notes
- For the creamiest sauce, grate your Parmesan cheese fresh; pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.
- Do not boil the sauce once the cheese is added, as this can cause the sauce to separate or become oily. Keep the heat low.
- Fettuccine is the traditional pasta choice because its flat surface holds the rich sauce well.
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 5
- Sodium: 550
- Fat: 45
- Saturated Fat: 25
- Unsaturated Fat: 18
- Trans Fat: 1
- Carbohydrates: 55
- Fiber: 3
- Protein: 38
- Cholesterol: 280