Garlic Butter Shrimp Alfredo

Instructions

Step 1. Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Reserve 1/2 cup pasta water and drain.

Step 2. In a bowl, season the shrimp with paprika, garlic powder, onion powder, salt, and black pepper.

Step 3. Heat olive oil and butter in a large skillet over medium-high heat.

Step 4. Add the shrimp and cook for 2 to 3 minutes per side until pink, golden, and cooked through. Remove from the skillet and set aside.

Step 5. In the same skillet, melt the butter and sauté the minced garlic for about 30 seconds until fragrant.

Step 6. Pour in the heavy cream and bring to a gentle simmer, stirring frequently.

Step 7. Add the Parmesan cheese, salt, black pepper, and Italian seasoning. Stir until the cheese is melted and the sauce is smooth.

Step 8. Add the cooked fettuccine to the sauce and toss until evenly coated. Add a little reserved pasta water if needed to loosen the sauce.

Step 9. Stir in the chopped parsley and cook for 1 minute.

Step 10. Arrange the creamy Alfredo pasta on serving plates and top or serve alongside the garlic butter shrimp.

Step 11. Garnish with additional Parmesan cheese and parsley before serving.

Storage and Reheating Tips

Store leftover shrimp and Alfredo pasta in an airtight container in the refrigerator for up to 3 days.

Reheat gently in a skillet over low heat with a splash of milk or cream to restore the sauce’s creamy texture.

Microwave in 30-second intervals, stirring between each interval until heated through.

Avoid overcooking the shrimp during reheating, as they can become tough.

Freezing is not recommended because cream-based sauces may separate after thawing.