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Garlic Butter Shrimp Alfredo Pasta Creamy

A close-up of creamy Garlic Butter Shrimp Alfredo Pasta topped with grated Parmesan and fresh parsley.
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Follow this recipe to make rich, restaurant-quality creamy Alfredo pasta topped with shrimp cooked in garlic butter.

Ingredients

Scale
  • 1 pound fettuccine pasta
  • 1 pound large shrimp, peeled and deveined
  • 4 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine or chicken broth
  • 1 1/2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt, plus more for pasta water
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Cook the fettuccine according to package directions until al dente. Reserve 1 cup of the pasta water before draining. Set the pasta aside.
  2. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add the shrimp to the skillet. Cook for 2 to 3 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside.
  4. Add the remaining 2 tablespoons of butter to the same skillet. Pour in the white wine or broth and let it simmer for 1 minute, scraping up any browned bits from the bottom of the pan.
  5. Reduce the heat to low. Slowly whisk in the heavy cream. Let the sauce warm through for about 2 minutes, but do not let it boil.
  6. Remove the skillet from the heat. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Stir in the salt and pepper.
  7. Add the drained pasta to the Alfredo sauce. Toss to coat evenly. If the sauce seems too thick, add the reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
  8. Return the cooked shrimp to the skillet. Toss gently to combine everything.
  9. Garnish with fresh parsley and extra Parmesan cheese before serving immediately.

Notes

  • Use high-quality Parmesan cheese for the best flavor and creamiest texture. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
  • For a richer sauce, substitute half of the heavy cream with half-and-half.
  • Add a pinch of nutmeg to the Alfredo sauce for a traditional flavor boost.

Nutrition

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