30-Minute Quick Shrimp Alfredo Pasta
A rich and creamy Shrimp Alfredo pasta that’s quick, easy, and packed with protein. Juicy shrimp, tender fettuccine, and a silky Parmesan cream sauce make this weeknight dinner both satisfying and indulgent. Ready in 30 minutes, it’s perfect for simple, delicious meals that feel gourmet.
Equipment
- 1 Large pot (for boiling pasta)
- 1 Large Skillet (for shrimp and sauce)
- 1 Colander (for draining pasta)
- 1 Whisk (for sauce)
- 1 Cutting board
- 1 knife
Ingredients
- ½ lb. shrimp peeled and deveined (fresh or thawed if frozen)
- ½ lb. fettuccine pasta
- 2 Tbsp butter divided
- 4 garlic cloves minced
- 1 cup heavy cream
- ¾ cup Parmesan cheese grated
- ⅛ tsp salt or to taste
- ¼ tsp black pepper freshly cracked (or to taste)
- 1 Tbsp fresh parsley chopped (optional, for garnish)
Instructions
- Prepare the Shrimp: If you are using frozen shrimp, start by thawing them completely.Place the shrimp in a bowl of cold water for 15–20 minutes or leave them in the refrigerator overnight. Once thawed, peel the shrimp if necessary and remove the tails if desired. Pat each shrimp dry using a paper towel to remove excess moisture. Season the shrimp lightly with a pinch of salt and freshly cracked black pepper to enhance their natural flavor.
- Boil the Fettuccine: Fill a large pot with water and bring it to a rolling boil over high heat. Once boiling, add a generous pinch of salt and the fettuccine pasta. Stir occasionally to prevent sticking. Cook the pasta until it is tender but still firm to the bite (al dente), usually about 7–10 minutes. Before draining, reserve about ½ cup of the starchy pasta water to help adjust the sauce later. Drain the pasta in a colander and set aside.
- Cook the Shrimp: In a large skillet, heat 1 tablespoon of butter over medium heat. Once the butter is melted and hot, add the seasoned shrimp in a single layer. Cook the shrimp for 1–2 minutes on each side, just until they turn pink and opaque. Be careful not to overcook, as shrimp become rubbery if cooked too long. Remove the shrimp from the skillet and transfer them to a clean bowl. Leave any residual juices in the skillet, as they will add flavor to the sauce.
- Sauté the Garlic: Reduce the heat of the skillet to medium-low. Add the remaining 1 tablespoon of butter to the pan. Once melted, add the minced garlic. Stir constantly for 1–2 minutes, just until the garlic becomes aromatic and slightly golden. Avoid letting it brown, as this can make the garlic taste bitter and overpower the sauce.
- Create the Creamy Alfredo Sauce: Slowly pour 1 cup of heavy cream into the skillet with the garlic. Use a whisk to gently scrape up any browned bits stuck to the bottom of the pan—these add extra flavor to the sauce. Let the cream come to a gentle simmer. Stir frequently to ensure the cream heats evenly and does not scorch on the bottom.
- Incorporate the Parmesan Cheese: Gradually whisk in ¾ cup of grated Parmesan cheese until it fully melts into the cream. The sauce should thicken slightly as the cheese melts, forming a smooth, creamy texture. Season the sauce with ⅛ teaspoon of salt and ¼ teaspoon of freshly cracked black pepper. Taste the sauce and adjust seasoning as needed to achieve the perfect balance.
- Combine Pasta and Shrimp with Sauce: Add the drained fettuccine pasta back into the skillet, followed by the cooked shrimp. Include any liquid that may have accumulated in the bowl of shrimp, as this will enhance the flavor. Toss everything gently with tongs or a large spoon until the pasta and shrimp are fully coated in the rich Alfredo sauce. If the sauce appears too thick or dry, add a few tablespoons of the reserved pasta water until you reach the desired consistency.
- Final Taste and Adjustments: Take a moment to taste the pasta. Adjust the seasoning with more salt or pepper if necessary. This step ensures that each bite is perfectly balanced and flavorful.
- Garnish and Serve: Transfer the creamy Shrimp Alfredo to serving plates or a large serving dish. Sprinkle with 1 tablespoon of freshly chopped parsley for a pop of color and freshness. Serve immediately while warm, accompanied by a side salad, garlic bread, or your favorite vegetable for a complete meal experience.
Notes
- Use medium-sized shrimp (36/40 count) for even cooking and better texture.
- Fresh or frozen shrimp both work; just ensure frozen shrimp is fully thawed.
- Reserve some pasta water to adjust sauce consistency if it becomes too thick.
- Avoid overcooking shrimp; they cook quickly and continue to cook slightly after being removed from the pan.
- Grated Parmesan works fine, but fresh-shredded Parmesan gives a creamier, richer sauce.
- Garlic should be sautéed until fragrant but not browned to prevent bitterness.
- For a lighter version, substitute half-and-half for heavy cream, though the sauce will be slightly less rich.
- Add a pinch of nutmeg to the sauce for a subtle depth of flavor.
- Leftovers can be gently reheated with a splash of cream or milk to restore creaminess.
