Shrimp alfredo pasta

The combination of pasta, creamy sauce, garlic, and tender shrimp is irresistible. While this meal is a treat, it only takes a few minutes to make. A fervid lover of the culinary arts and all things Instant Pot, Laurel has been writing about shrimp alfredo pasta for 10 years.

Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. Fettuccine is the ideal noodle for serving with Alfredo since the sauce clings to the flat, long strands and gets evenly distributed.

You can use fresh noodles for this recipe—just start boiling them in the last few minutes since they cook quickly. Since the pasta cooks at the same time as the sauce, this dish is ready in under 30 minutes flat. It’s a rich, creamy pasta that’s perfect when you really want to treat yourself and the people you love. In a medium bowl, whisk together the heavy cream, egg yolk, and nutmeg. Put a large pot of water on to boil.

Once boiling, season generously with salt and add the fettuccine. Meanwhile, heat a large skillet over medium heat. Add the butter and let melt. Add the shrimp in a single layer and cook without moving just until pink on the bottom, 2 to 3 minutes. Flip the shrimp and add the garlic. Cook until the shrimp is cooked through, another 1 to 2 minutes.

Remove the shrimp to a plate and set aside, leaving behind the garlic and butter. Whisk in the heavy cream and egg yolk mixture, scraping the bottom of the pan. Cook until hot but not boiling, stirring frequently. If needed, keep warm over low heat until the pasta is almost ready. Once the pasta is almost done, return the heat to medium and add the Parmesan gradually, stirring after each addition until melted.

Cook and stir for a few minutes, until slightly thickened. Once the sauce has thickened a bit and the pasta is drained, add the hot pasta to the sauce and toss until the sauce thoroughly coats the noodles. If the sauce is too thick, add the pasta water a splash at a time, tossing after each addition, until the desired consistency is reached. Add the shrimp back to the pan and toss. Top with the parsley and serve immediately. Putting a pot on to boil at the beginning of the cooking process means your pasta will be ready when you need it and not before. It’s better to keep the sauce warm, stirring occasionally, as you wait for the pasta to finish cooking than for the pasta to sit and drain as you finish the sauce, becoming cold and gummy.

Note that the sauce will thicken more as it cools a bit. It should be thick enough to coat the noodles without becoming dry. If the butter and cream separate in the pan, just keep whisking. Once you add the Parmesan, it will help bring the sauce together. Just be sure to add it slowly in small amounts, letting it melt each time.