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My Shrimp Alfredo became a family favorite the first time I made it. The sauce turns out silky smooth every time and those plump shrimp nestled in creamy fettuccine make my mouth water just thinking about them. When life gets busy this is my go-to dinner that feels fancy but comes together in no time. Even my picky teenagers ask for seconds.
Pure Comfort in a Bowl
The magic happens when that velvety sauce coats each strand of pasta. I love watching my family's faces light up when they smell the garlic and butter. This dish saves me on busy weeknights but feels special enough when friends come over. Better yet it only takes 30 minutes from start to finish which means more time enjoying dinner together.
What You Need
- Fettuccine: Twelve ounces of pasta works perfectly here.
- Shrimp: Get a pound of good sized ones already peeled saves so much time.
- Olive Oil: Two tablespoons for getting those shrimp golden.
- Butter: Twelve tablespoons gives that incredible richness.
- Heavy Cream: One and half cups makes it dreamy.
- Garlic: Two fresh cloves minced.
- Parmesan: Two cups freshly grated makes all the difference.
- Parsley: Half cup fresh chopped brightens everything up.
- Salt and Pepper: Season until it tastes just right.
Lets Get Cooking
- Start Your Pasta
- Get your fettuccine going in plenty of salted water. Once its done save a bit of pasta water before draining.
- Cook Those Shrimp
- Heat your pan with oil and butter until its shimmering. Season your shrimp and cook them just until pink. Set them aside while we make the sauce.
- Create Your Sauce
- In goes your cream and butter. Let it warm gently then stir in that gorgeous garlic and parmesan until everything comes together smooth as silk.
- Bring It All Together
- Toss your pasta and shrimp in that heavenly sauce. Sprinkle with parsley adjust your seasonings and dinner is served.
My Best Tips
Always grate your own parmesan it melts so much better than pre grated. Watch those shrimp like a hawk they only need a couple minutes. Skip rinsing your pasta the starchy coating helps the sauce stick beautifully.
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Make It Your Own
Sometimes I swap in chicken when shrimp isnt in the budget. Adding steamed broccoli makes it a complete meal. My husband loves his with extra red pepper flakes for heat.
Keep Those Leftovers
Pop any extras in the fridge they stay good for three days. Warm it up slowly on the stove with a splash of cream. Skip the microwave it makes the shrimp tough.
Serving Ideas
Nothing beats garlic bread for soaking up extra sauce. A simple green salad on the side keeps things balanced. Pour yourself a glass of crisp white wine and dinner feels extra special.
Kitchen Essentials
Your biggest pasta pot and a good deep skillet are must haves. Long tongs help toss everything together perfectly. A good grater for fresh parmesan makes such a difference.
Frequently Asked Questions
- → Why not rinse the pasta?
- Rinsing removes the starch that helps the sauce stick to the pasta. The starch also helps thicken the final sauce.
- → How do I know when the shrimp are done?
- Shrimp are done when they turn pink and form a C-shape, about 2-2.5 minutes. Overcooking makes them tough, so watch carefully.
- → Why use freshly grated parmesan?
- Fresh parmesan melts better and provides better flavor than pre-grated. It creates a smoother sauce without grainy texture.
- → Can I make this ahead?
- This dish is best served immediately while the sauce is creamy and the pasta is fresh. Reheating can make the sauce separate.
- → What size shrimp works best?
- Jumbo shrimp are ideal as they stay tender and meaty. Smaller shrimp can overcook quickly in this quick-cooking dish.