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To create this creamy garlic shrimp Alfredo, you need simple yet fresh ingredients. Each one adds flavor and texture to your dish. Here’s what you will need: - 8 oz fettuccine pasta - 1 lb large shrimp, peeled and deveined - 4 cloves garlic, minced - 1 cup heavy cream - 1 cup freshly grated Parmesan cheese - 2 tablespoons unsalted butter - 1 tablespoon extra virgin olive oil - Salt and freshly ground black pepper, to taste - Fresh parsley, finely chopped (for garnish) These ingredients come together to make a rich and satisfying meal. Fettuccine pasta provides a perfect base for the creamy sauce. The shrimp adds protein and a touch of sweetness. Garlic enhances the flavor, while cream and cheese create that deliciously smooth texture. Don’t forget the parsley! It adds a fresh touch and bright color to the dish. To start, fill a large pot with water and add salt. Bring the water to a rolling boil. Once boiling, add 8 oz of fettuccine pasta. Cook according to the package instructions, which usually takes about 8-10 minutes. Check for al dente texture; you want it firm but not hard. Before draining, save 1/2 cup of the starchy pasta water. Drain the pasta and set it aside in a colander. In a big skillet, heat 1 tablespoon of extra virgin olive oil over medium-high heat. Once the oil is hot, add 1 lb of large shrimp, peeled and deveined. Season the shrimp with salt and freshly cracked pepper. Sauté for about 2-3 minutes on each side. The shrimp should turn pink and opaque. Once done, carefully remove the shrimp from the skillet and set them aside on a plate. Lower the heat to medium in the same skillet. Add 2 tablespoons of unsalted butter and 4 cloves of minced garlic. Stir constantly for about 1 minute. You want the garlic to be fragrant but not browned. Cooking it too long can make it taste bitter. Gradually pour in 1 cup of heavy cream while stirring. Bring the mixture to a gentle simmer. Once it simmers, whisk in 1 cup of freshly grated Parmesan cheese until it melts smoothly. If the sauce is too thick, add some of the reserved pasta water to reach your desired creaminess. Return the cooked fettuccine and the sautéed shrimp to the skillet. Toss everything together gently. Make sure the pasta and shrimp are well-coated in the creamy Alfredo sauce. Taste the dish and adjust the seasoning with more salt and pepper if needed. Remove the skillet from the heat. For a beautiful presentation, twirl the fettuccine into nests on each plate. Place a few shrimp on top of each nest. Finish by sprinkling freshly chopped parsley on top. Serve immediately with extra grated Parmesan cheese on the side for those who want more cheesy flavor. To get the right sauce, you must adjust the thickness and creaminess. Start with heavy cream. It adds rich flavor. If the sauce is too thick, use reserved pasta water. Add a little at a time, mixing well. This helps achieve the perfect creamy texture. Cook shrimp for just 2-3 minutes on each side. This keeps them tender and juicy. Look for a bright pink color. Opaque shrimp means they are done. Avoid overcooking, as it makes shrimp tough. Garlic adds great flavor but can turn bitter. Sauté it on medium heat. Cook for about one minute until fragrant. Do not let it brown. Brown garlic can ruin the taste of your sauce. Always stir to prevent burning. {{image_4}} If you want to switch things up, consider these options for heavy cream and cheese. - Milk and Cornstarch: Mix 1 cup of milk with 2 tablespoons of cornstarch to thicken your sauce. - Greek Yogurt: Use Greek yogurt for a tangy twist. Just blend it into the sauce slowly. - Cashew Cream: Blend soaked cashews with water for a dairy-free option. These substitutes give you a different taste and texture while keeping the dish creamy. You can easily change the protein in this dish. Here are some ideas: - Scallops: Sauté scallops instead of shrimp for a sweet flavor. - Chicken: Use diced chicken breast for a hearty meal. Cook it until golden brown before adding it to the sauce. - Lobster: For a touch of luxury, add cooked lobster. It pairs wonderfully with the creamy sauce. These protein swaps keep the dish exciting and cater to different preferences. To make a meatless version of this dish, focus on hearty vegetables: - Mushrooms: Sauté mushrooms for a meaty texture. - Broccoli: Add steamed broccoli for crunch and color. - Spinach: Toss in fresh spinach at the end for a pop of green. These ingredients create a satisfying and flavorful meal without the meat. Store your Creamy Garlic Shrimp Alfredo in an airtight container. It lasts in the fridge for about 2-3 days. Make sure it cools completely before sealing. This helps keep the pasta fresh and tasty. To reheat, gently warm the Alfredo in a skillet over low heat. Add a splash of milk or reserved pasta water to help restore creaminess. Stir often to avoid sticking. You can also use a microwave. Heat in short bursts, stirring in between. This keeps the shrimp and pasta moist. I do not recommend freezing Alfredo. The cream can separate and become grainy. If you must freeze it, store it in a freezer-safe container. Use it within a month for the best taste. When ready to eat, thaw in the fridge overnight and reheat gently. Creamy Garlic Shrimp Alfredo lasts about three to four days in the fridge. Store it in an airtight container. To keep it fresh, let it cool before sealing. When you're ready to eat, just reheat it gently. The sauce may thicken slightly, so add a splash of cream or water to restore its creaminess. Yes, you can use frozen shrimp! Just make sure to thaw them first. To thaw, place them in the fridge overnight or run them under cold water for a few minutes. Frozen shrimp work well, and they can save you time. They will still cook up nicely in the dish. You can prepare the sauce and shrimp ahead of time. Cook your pasta fresh before serving for the best texture. Store the sauce in the fridge for up to two days. Reheat it gently and combine with freshly cooked pasta and shrimp. This way, you enjoy a quick meal without losing flavor! This blog post shared a simple way to make Creamy Garlic Shrimp Alfredo. We covered key ingredients like fettuccine, shrimp, and garlic. You learned how to cook the pasta, sauté the shrimp, and make the Alfredo sauce. My final thoughts: Experiment with the tips and variations to make this dish your own. Enjoy the fresh flavors and the joy of cooking. You can impress anyone with this delicious meal!

Creamy Garlic Shrimp Alfredo

Indulge in the rich flavors of Lusciously Creamy Garlic Shrimp Alfredo with this easy recipe! Perfectly cooked fettuccine pasta meets succulent shrimp in a velvety garlic cream sauce that’s sure to impress. This quick dish is not only delicious but also perfect for weeknight dinners or special occasions. Click through to discover how to create this mouthwatering meal and delight your taste buds with every bite!
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Ingredients
  

8 oz fettuccine pasta

1 lb large shrimp, peeled and deveined

4 cloves garlic, minced

1 cup heavy cream

1 cup freshly grated Parmesan cheese

2 tablespoons unsalted butter

1 tablespoon extra virgin olive oil

Salt and freshly ground black pepper, to taste

Fresh parsley, finely chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot, bring a generous amount of salted water to a rolling boil. Add the fettuccine and cook according to the package instructions until al dente, about 8-10 minutes. Before draining, reserve 1/2 cup of the starchy pasta water; then drain the pasta and set it aside in a colander.

    Sauté the Shrimp: In a spacious skillet over medium-high heat, add the olive oil. Once hot, add the shrimp to the skillet and season generously with salt and freshly cracked pepper. Sauté for about 2-3 minutes per side until the shrimp turn a beautiful pink color and are opaque. Carefully remove the shrimp from the skillet and set them aside on a plate.

      Prepare the Garlic Sauce: In the same skillet, lower the heat to medium and add the unsalted butter along with the minced garlic. Sauté for approximately 1 minute, stirring constantly, just until the garlic is fragrant but has not browned, as this can lead to bitterness.

        Make the Alfredo Sauce: Gradually pour in the heavy cream, stirring continuously, and bring it to a gentle simmer. Once simmering, whisk in the freshly grated Parmesan cheese until it melts into a creamy consistency. If the sauce appears too thick, gradually mix in some of the reserved pasta water, a little at a time, until the desired creaminess is achieved.

          Combine Shrimp and Pasta: Return the cooked fettuccine and the sautéed shrimp to the skillet, carefully tossing everything together until the pasta and shrimp are well-coated in the luscious Alfredo sauce. Taste and adjust seasoning with additional salt and pepper if necessary.

            Serve: Remove the skillet from heat and elegantly sprinkle freshly chopped parsley on top as a garnish. Serve the dish immediately, accompanied by extra grated Parmesan cheese on the side for those who desire a little more cheesy goodness.

              Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                - Presentation Tips: For an attractive presentation, twirl the fettuccine into nests on each plate, placing a few shrimp atop each nest. Finish with a sprinkle of parsley and a dusting of Parmesan for a restaurant-quality finish!