Easy Shrimp Alfredo Pasta (Print Format)
Succulent shrimp and fettuccine tossed in a silky garlic parmesan sauce—quick, satisfying, and comforting.
# Ingredients:
→ Main Ingredients
01 -
1 pound uncooked shrimp (31-40/pound size), thawed & peeled, tails optional
02 -
8 ounces uncooked fettuccine
→ Sauce Ingredients
03 -
2 tablespoons butter
04 -
4 ounces cream cheese, softened & cut into smaller pieces
05 -
3/4 cup heavy/whipping cream
06 -
1/4 cup chicken broth
07 -
2 large cloves garlic, minced
08 -
1 cup freshly grated parmesan cheese
09 -
Salt & pepper to taste
# Steps:
01 -
If using frozen shrimp, place them in a colander and run under cool water until thawed.
02 -
Start boiling a salted pot of water for the fettuccine. Cook it al dente according to package directions.
03 -
Add butter, cream cheese, cream, chicken broth, and garlic to a skillet over medium heat. Once the butter has melted, stir to help the cream cheese incorporate into the sauce, about 2 minutes.
04 -
Allow the sauce to gently bubble for 5 minutes, stirring occasionally, until reduced. Grate parmesan cheese while the sauce cooks.
05 -
Stir the grated parmesan into the sauce and cook for about 1 minute.
06 -
Add the shrimp to the skillet and cook for 5-6 minutes, stirring occasionally, until fully cooked.
07 -
Season sauce with salt and pepper as needed. Toss the cooked pasta with the sauce and serve immediately.
# Tips:
01 -
If the sauce becomes too thick, thin it with a bit of reserved hot pasta water.
02 -
Microwave the cream cheese for 20-30 seconds if it is not softened enough for easy mixing.