Easy Shrimp Alfredo
A delightful dish featuring succulent shrimp in a creamy Alfredo sauce served over fettuccine pasta, perfect for quick weeknight meals or special occasions.
Ingredients
Main ingredients
- 1 lb uncooked shrimp (31-40 count) Tender and juicy, these shrimp will soak up the savory sauce beautifully.
- 8 oz uncooked fettuccine Classic pasta with delightful chewiness.
- 2 tablespoons butter Adds richness and depth to the sauce.
- 4 oz cream cheese, softened Helps create a luscious texture.
- 3/4 cup heavy whipping cream Takes the sauce to another level of decadence.
- 1/4 cup chicken broth Brings depth and richness to the sauce.
- 2 large cloves garlic, minced Adds an irresistible layer of flavor.
- 1 cup freshly grated Parmesan cheese Adds a delightful kick to the sauce.
- to taste salt and pepper Vital for enhancing flavors.
Instructions
Preparation
- If the shrimp are frozen, place them in a colander and run cool water over them until thawed.
- Start boiling a large pot of salted water for the fettuccine and cook according to package directions until al dente.
Cooking the Sauce
- In a large skillet over medium heat, add the butter, cream cheese, heavy cream, chicken broth, and minced garlic.
- Stir until the butter melts and cream cheese blends into the sauce; be patient as this may take a few minutes.
- Let the sauce gently bubble for about five minutes while stirring occasionally.
- Stir in the grated Parmesan cheese until melted and silky smooth.
- Add the shrimp and cook for 5 to 6 minutes until the shrimp are pink and fully cooked, seasoning with salt and pepper to taste.
Combining
- Drain the fettuccine and toss it with the creamy shrimp sauce until each noodle is coated.
- Serve immediately, while hot and bursting with flavor.
Notes
To enhance your dish, consider adding freshly chopped parsley, a squeeze of lemon juice for brightness, or red pepper flakes for a kick. Store leftovers in an airtight container in the refrigerator for up to 2 days.