Print

Restaurant-Quality Creamy Garlic Shrimp Alfredo in Under 30 Minutes

A close-up of creamy shrimp alfredo pasta topped with grated Parmesan cheese and parsley.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a rich, luscious Shrimp Alfredo sauce from scratch that tastes like it came from a restaurant. This recipe is quick enough for a weeknight but impressive enough for guests.

Ingredients

Scale
  • 1 pound fettuccine pasta
  • 1 pound large shrimp, peeled and deveined
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt, or to taste
  • Pinch of nutmeg

Instructions

  1. 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.
  2. While the pasta cooks, season the shrimp lightly with salt and pepper.
  3. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the shrimp and cook for 1 to 2 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
  4. 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.
  5. Pour in the heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. Reduce the heat to low.
  6. Whisk in the grated Parmesan cheese slowly until the sauce is smooth and thick. Stir in the salt, pepper, and nutmeg. This is how you make a rich Parmesan cream sauce.
  7. If the sauce is too thick, add a few tablespoons of the reserved pasta water until you reach your desired consistency.
  8. Add the cooked fettuccine and the cooked shrimp back into the skillet with the sauce. Toss everything gently to coat the pasta and shrimp evenly.
  9. Serve immediately with extra grated Parmesan cheese on top.

Notes

  • For the creamiest sauce texture, grate your Parmesan cheese fresh from a block; pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
  • Do not boil the sauce once the Parmesan is added, as this can cause the sauce to separate or become grainy. Keep the heat low.
  • If you need a slightly thinner sauce, use a bit more of the starchy pasta water.

Nutrition

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