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Creamy Shrimp Alfredo Pasta with Parmesan in White Bowl

Shrimp Alfredo Pasta with Parmesan

This Shrimp Alfredo Pasta with Parmesan is the ultimate creamy comfort food—tender, perfectly sautéed shrimp nestled among fettuccine coated in a silky, rich Parmesan sauce. Ready in just 30 minutes, this restaurant-quality dish proves that homemade Alfredo can be both simple and spectacular. The secret lies in using freshly grated Parmigiano-Reggiano, which melts into a smooth, velvety sauce without any graininess. Plump shrimp are seasoned with paprika and seared until golden, then returned to the pan with the pasta and sauce for a final toss. With its luxurious texture and elegant presentation, this dish is perfect for date nights, special occasions, or anytime you’re craving something warm and satisfying. Serve with garlic bread and a simple salad for a complete Italian feast.

 

  • Total Time: 30 minutes
  • Yield: 4-6 servings

Ingredients

For the Pasta:

  • 1 pound fettuccine or linguine

For the Shrimp:

  • 1 pound large shrimp (21-25 count), peeled and deveined
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon paprika

For the Alfredo Sauce:

  • ½ cup (1 stick) unsalted butter
  • 4 cloves garlic, minced
  • 2 cups heavy cream
  • 2 cups freshly grated Parmesan cheese
  • ¼ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper
  • ¼ teaspoon nutmeg (optional)
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Start the pasta water: Bring a large pot of generously salted water to a rolling boil. The water should taste like the sea—this is your only chance to season the pasta from within.
  2. Season the shrimp: Pat the shrimp completely dry with paper towels. In a medium bowl, toss the shrimp with olive oil, salt, pepper, and paprika until evenly coated.
  3. Cook the pasta: Add the fettuccine to the boiling water and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. The starchy water is liquid gold for adjusting your sauce later.
  4. Sauté the shrimp: While the pasta cooks, heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer (work in batches if needed to avoid overcrowding). Cook for 1-2 minutes per side until pink, opaque, and lightly browned. Shrimp cook very quickly—be careful not to overcook. Remove the shrimp to a plate and set aside.
  5. Start the Alfredo sauce: In the same skillet, reduce heat to medium. Add the butter and let it melt completely. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
  6. Add the cream: Pour in the heavy cream, stirring constantly to incorporate any browned bits from the bottom of the pan. Bring to a gentle simmer and cook for 2-3 minutes until the cream has thickened slightly.
  7. Add the Parmesan: Reduce heat to low. Gradually add the freshly grated Parmesan cheese, a handful at a time, stirring constantly until each addition is fully melted before adding the next. This ensures a smooth, emulsified sauce without clumps.
  8. Season the sauce: Stir in the salt, pepper, and nutmeg (if using). Taste and adjust seasoning as needed. Remember that the Parmesan is already salty, so go easy on additional salt.
  9. Combine pasta and sauce: Add the drained pasta directly to the skillet with the sauce. Toss vigorously to coat every strand. If the sauce seems too thick, add reserved pasta water a tablespoon at a time until it reaches your desired consistency.
  10. Add the shrimp: Return the cooked shrimp to the skillet and toss gently to combine. Cook for 1 minute just to warm through.
  11. Serve: Transfer to a large serving platter or individual bowls. Sprinkle with fresh parsley and additional Parmesan cheese. Serve immediately.

Notes

  • Freshly Grated Parmesan is Essential: Pre-shredded cheese contains anti-caking agents that prevent smooth melting, resulting in a grainy sauce. Always grate your own Parmigiano-Reggiano for the silkiest results.
  • Don’t Overcook the Shrimp: Shrimp cook in 1-2 minutes per side. Overcooked shrimp become rubbery and tough. Remove them as soon as they’re pink and opaque.
  • Low Heat for the Sauce: Alfredo sauce should be made over low to medium heat. High heat can cause the dairy to separate and become greasy.
  • Reserve Pasta Water: The starchy water is essential for adjusting sauce consistency. Don’t forget to reserve at least a cup before draining.
  • Add Cheese Gradually: Add Parmesan a handful at a time, stirring constantly, to ensure a smooth emulsion.
  • Lighter Version: Replace half the heavy cream with whole milk or half-and-half. Add a tablespoon of flour to help thicken if needed.
  • Add Vegetables: Toss in a cup of peas, steamed broccoli, or sautéed mushrooms for added nutrients and color.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or cream.
  • Wine Pairing: A crisp Pinot Grigio, Sauvignon Blanc, or unoaked Chardonnay cuts through the richness beautifully.

Find it online: https://juicymeatrecipes.com/shrimp-alfredo-pasta-with-parmesan/