Creamy Shrimp Alfredo

Ingredients

• 340 g (12 oz)fettuccine
• 15 ml (1 tablespoon)kosher salt, for the pasta water
• 454 g (1 lb)large shrimp, peeled and deveined
• 15 ml (1 tablespoon)olive oil
• 2.5 ml (1/2 teaspoon)garlic powder
• 1.25 ml (1/4 teaspoon)paprika
• to tastesalt and black pepper
• 43 g (3 tablespoons)unsalted butter
• 4 clovesgarlic, minced
• 360 ml (1 1/2 cups)double cream
• 150 g (1 1/2 cups)freshly grated Parmesan
• 1.25 ml (1/4 teaspoon)black pepper
• a pinchnutmeg
• to tastefresh parsley, chopped, for topping

Instructions

1. 1

   Cook the pasta

   Bring a large pan of water to the boil and salt it generously with the kosher salt. Cook the fettuccine until al dente, following the packet directions. Before draining, reserve 120 ml (1/2 cup) of the pasta water.

2. 2

   Season the shrimp

   Pat the shrimp completely dry with kitchen paper. Toss them with the olive oil, garlic powder, paprika, salt and black pepper.

3. 3

   Sear the shrimp

   Heat a large frying pan over medium-high heat. Cook the shrimp in one layer for 1 to 2 minutes on each side, until pink and curled. Lift them out of the pan and set aside.

4. 4

   Cook the garlic

   Turn the heat down to medium and melt the butter in the same pan. Add the minced garlic and cook for 60 seconds, stirring constantly, until fragrant.

5. 5

   Simmer the cream

   Slowly pour in the double cream while stirring. Bring it to a gentle simmer and cook for 3 to 4 minutes, until it has thickened slightly.

6. 6

   Finish the sauce

   Take the pan off the heat, or turn the heat to low. Add the Parmesan gradually, stirring after each addition until the sauce is smooth. Stir in the black pepper and nutmeg.

7. 7

   Coat the pasta

   Add the drained fettuccine to the sauce and toss to coat. If the sauce is too thick, add the reserved pasta water a splash at a time.

8. 8

   Add the shrimp

   Return the shrimp to the pan and toss gently to combine. Taste and adjust the salt. Finish with chopped parsley and extra Parmesan, then serve immediately.

What is shrimp Alfredo?

Alfredo is an Italian-American pasta dish built around a creamy, Parmesan-rich sauce. This version adds seared shrimp to fettuccine, making a hearty one-pan finish after the pasta is cooked.

The sauce comes together in the shrimp pan, so it picks up the flavour left behind from searing. Gradually stirring in the cheese and loosening the sauce with pasta water helps it cling to the noodles.

Nutrition and macros by portion

The nutrition label shows one serving as written: 990 calories, 50g protein, 75g carbs, 58g fat.

Most of the carbohydrates come from the fettuccine, while the cream, butter and Parmesan supply much of the fat. Shrimp and Parmesan contribute protein. Serve a moderate helping with salad or green vegetables to add a fresh, lighter contrast to the rich sauce.

Choosing the ingredients

Shrimp: Large peeled and deveined shrimp are convenient and cook quickly. Pat them dry before seasoning so they sear rather than release excess moisture into the pan.

Parmesan: Freshly grated cheese melts more smoothly than many pre-grated alternatives. Keep it ready to add gradually once the cream has simmered.

Fettuccine: Its broad ribbons give the creamy sauce plenty of surface to coat. Other long pasta shapes can work, but follow their packet cooking times.

Getting a smooth sauce

Gentle heat: Let the cream simmer gently for 3 to 4 minutes, rather than boiling it hard. Stir as you pour so it heats evenly.

Gradual cheese: Take the pan off the heat or lower it before adding Parmesan. Stir each addition until smooth before adding more.

Pasta water: Add it a little at a time if the sauce feels too thick. The starchy water helps loosen the sauce while keeping it cohesive.

Cooking the shrimp just right

Dry shrimp: Removing surface moisture helps the shrimp colour in the hot pan. Arrange them in a single layer so they cook evenly.

Doneness: Cook for 1 to 2 minutes per side, until the shrimp are pink and curled. Move them out of the pan as soon as they reach that point; they will be warmed again when returned to the sauce.

Timing the components

Pasta first: Start the water before preparing the sauce and cook the pasta according to its packet directions. Save the pasta water before draining, as it is harder to work the sauce without it.

Serve promptly: Combine the pasta and sauce near the end, then return the shrimp to warm through. The sauce thickens as it stands, so have the parsley and extra Parmesan ready for serving.

What to serve alongside

A crisp green salad or simply dressed leaves provide a fresh contrast to the creamy pasta. Steamed or roasted green vegetables also fit well alongside it.

Serve the pasta straight from the pan while the sauce is glossy. Offer extra Parmesan at the table if you like.

Recipe notes & tips

• Grate the Parmesan finely so it incorporates readily into the warm sauce.
• Reserve the pasta water before draining, even if the sauce looks thin at first.
• Cook the shrimp in batches if they will not fit in a single layer.
• Keep the cream at a gentle simmer rather than letting it boil vigorously.
• Add pasta water a splash at a time; you may not need the full reserved amount.
• Serve as soon as the shrimp and pasta have been tossed with the sauce.

Variations

• Add spinach: Stir a handful into the sauce until just wilted before adding the pasta.
• Use another pasta: Swap fettuccine for linguine or tagliatelle and follow its packet timings.
• Bring some heat: Add chilli flakes with the garlic for a gently spicy sauce.
• Add lemon: Finish with a little lemon zest for a brighter flavour.
• Include vegetables: Stir in cooked peas or asparagus tips when you return the shrimp to the pan.

Common mistakes to avoid

• Wet shrimp: They can steam instead of sear; pat them thoroughly dry before seasoning.
• Crowded pan: Shrimp may cook unevenly in an overcrowded skillet; sear them in batches if needed.
• Overcooked shrimp: They turn firm and rubbery; remove them once pink and curled.
• Boiling cream hard: The sauce can reduce too quickly; keep it at a gentle simmer.
• Adding cheese over high heat: Parmesan may turn grainy; lower or remove the pan from the heat first.
• Pouring in all the pasta water: The sauce can become too loose; add only enough to reach the consistency you want.

How to store

Refrigerate leftovers in an airtight container within 2 hours and use within 3 days. Reheat gently in a pan over low heat, stirring in a small splash of water or cream to loosen the sauce; avoid boiling it.

Frequently asked questions