Description
A quick and creamy Easy Shrimp Alfredo recipe featuring tender shrimp cooked in a rich cream cheese and parmesan sauce, served over perfectly al dente fettuccine. This comforting pasta dish comes together in just 30 minutes, making it ideal for a delicious weeknight dinner.
Ingredients
Scale
Shrimp and Pasta
- 1 pound uncooked (31-40 per pound size) shrimp, thawed and peeled, tails optional
- 8 ounces uncooked fettuccine
Sauce
- 2 tablespoons butter
- 4 ounces cream cheese, softened and cut into smaller pieces
- 3/4 cup heavy whipping cream
- 1/4 cup chicken broth
- 2 large cloves garlic, minced
- 1 cup freshly grated parmesan cheese
- Salt and pepper to taste
Instructions
- Prep Shrimp: If frozen, thaw the shrimp by placing them in a colander and running cool water over them until defrosted. Remove shells and tails if desired.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Drain and set aside, reserving some pasta water.
- Make Sauce Base: In a skillet over medium heat, add butter, cream cheese pieces, heavy cream, chicken broth, and minced garlic. Stir occasionally as the butter melts and cream cheese dissolves, forming a creamy sauce.
- Simmer Sauce: Let the sauce gently bubble for 5 minutes, stirring occasionally, to reduce slightly and meld flavors while grating parmesan cheese.
- Add Cheese: Stir in the grated parmesan cheese and cook for about one minute until cheese melts and sauce thickens slightly.
- Cook Shrimp: Add the prepared shrimp to the skillet and cook for 5 to 6 minutes, stirring occasionally, until the shrimp turn pink and are cooked through.
- Season and Combine: Season the sauce with salt and pepper to taste. Toss the cooked fettuccine into the skillet with the shrimp Alfredo sauce, mixing well to coat the pasta evenly.
- Serve: Plate immediately while hot and creamy for the best flavor and texture experience.
Notes
- If cream cheese is not softened, microwave it in 20-30 second intervals until pliable for easier melting into the sauce.
- If the Alfredo sauce becomes too thick, thin it with a splash of hot reserved pasta water until desired consistency is reached.
- This recipe is featured on page 49 of the Salt & Lavender: Everyday Essentials cookbook.
- For a lighter version, substitute half-and-half for heavy cream and use reduced-fat cream cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 170 mg
