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A close-up smartphone photo of Creamy Garlic Shrimp Alfredo showing the thick, glossy ivory sauce and succulent seared shrimp.

Creamy Garlic Shrimp Alfredo with Parmesan Cream Sauce

This Creamy Garlic Shrimp Alfredo features succulent seared jumbo shrimp atop wide fettuccine noodles, all smothered in a thick, glossy, ivory-colored garlic parmesan cream sauce. A restaurant-quality seafood dinner ready in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 840
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Fettuccine pasta 450g
  • 1.5 lbs Jumbo shrimp 680g, peeled and deveined
  • 2 tbsp Olive oil 30ml
  • 2 tbsp Unsalted butter 30g
  • 5 cloves Garlic 25g, minced
  • 2 cups Heavy whipping cream 480ml
  • 1.5 cups Parmesan cheese 135g, freshly grated
  • 0.25 cup Fresh parsley finely minced
  • 1 tsp Black pepper freshly cracked

Equipment

  • 1 Large pot For boiling pasta
  • 1 Large Skillet For searing shrimp and making sauce
  • 1 Whisk To ensure a smooth cheese sauce

Method
 

Cook the Pasta
  1. Cook fettuccine in salted water until al dente. Reserve 1 cup of pasta water and drain.
Prepare the Seafood
  1. Sear jumbo shrimp in olive oil over medium-high heat for 2 minutes per side until golden edges appear. Remove and set aside.
The Alfredo Sauce
  1. Melt butter, sauté garlic, then whisk in heavy cream and parmesan until a thick, glossy, ivory sauce forms.
  2. Toss pasta and shrimp into the sauce, adding pasta water if needed to reach desired consistency. Garnish with parsley and pepper.

Notes

Pat the shrimp dry with paper towels to ensure a golden sear.
Always grate your own Parmesan cheese to avoid a grainy sauce.