Easy Shrimp Alfredo (Print Version)
# Ingredients:
→ For the Pasta and Shrimp
01 -
1 lb uncooked shrimp (31-40 count), thawed, peeled (tails optional)
02 -
8 oz uncooked fettuccine
→ For the Alfredo Sauce
03 -
2 tablespoons butter
04 -
4 oz cream cheese, softened and cut into smaller pieces
05 -
3/4 cup heavy whipping cream
06 -
1/4 cup chicken broth
07 -
2 large cloves garlic, minced
08 -
1 cup freshly grated Parmesan cheese
09 -
Salt and pepper to taste
# Instructions:
01 -
If your shrimp are frozen, put them in a colander and run cool water over them until they're thawed. Start boiling a large pot of salted water for the fettuccine. Cook the pasta al dente according to the package directions.
02 -
While the pasta is cooking, add the butter, cream cheese, heavy cream, chicken broth, and minced garlic to a large skillet over medium heat. Once the butter has melted and the pan is heated up, use a spoon to help the cream cheese melt into the sauce. This will take a couple minutes.
03 -
When the cream cheese is completely incorporated into the sauce, let it gently bubble for 5 minutes until the sauce has reduced a bit. Give it an occasional stir. This is a good time to grate the Parmesan if you haven't already.
04 -
Stir the grated Parmesan into the sauce and let it cook for about a minute until it's melted and creamy.
05 -
Add the shrimp to the pan and cook for 5 to 6 minutes, stirring occasionally, until they're pink and cooked through.
06 -
Season with salt and pepper as needed. Drain the pasta and toss it with the creamy shrimp sauce. Serve immediately while it's hot!
# Notes:
01 -
If you forget to soften the cream cheese, microwave it for 20-30 second intervals until soft.
02 -
If the sauce gets too thick, thin it out with a bit of the hot pasta water.
03 -
Use freshly grated Parmesan for the best flavor and creamiest sauce.
04 -
This comes together in 30 minutes, making it perfect for a quick weeknight dinner!