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5-ingredient easy shrimp alfredo

Based on 34 ratings

“Cream with pasta usually raises an Italian’s eyebrows in disdain but honestly, this dish is so tasty, easy, and comforting that they don’t need to know. Leave out the shrimp for a vegetarian take, or replace the shrimp with simple pan-seared chicken breast. Use fettucine for the more classic version.”

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
250 g shrimp
3 cloves garlic
100 g Parmesan cheese
300 g tagliatelle
3 tbsp olive oil
3 tbsp unsalted butter
100 ml heavy cream
pepper
salt
parsley (for serving)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • fine grater
  • paper towels (optional)
  • frying pan (large)
  • tongs
  • bowl
  • pot (large)
  • spaghetti spoon

Nutrition per serving

Cal
1354
Protein
56 g
Fat
73 g
Carb
118 g
  • Step 1/4

    Peel and mince garlic and finely grate Parmesan cheese. Shell and devein shrimp, then pat dry with paper towels if necessary.
    • 3 cloves garlic
    • 100 g Parmesan cheese
    • 250 g shrimp
    • cutting board
    • knife
    • fine grater
    • paper towels (optional)

    Peel and mince garlic and finely grate Parmesan cheese. Shell and devein shrimp, then pat dry with paper towels if necessary.

  • Step 2/4

    Set a large frying pan over high heat. Add half of the olive oil. Add shrimp to the pan, season with salt and pepper, and cook for approx. 1 min. per side (or until shrimp turned completely pink and have curled up). Remove shrimp from the pan and set aside. Lower the heat to medium and add remaining olive oil and butter to the same frying pan. Add garlic and fry for approx. 2 min. Add heavy cream and stir until fully combined. Add a handful of Parmesan cheese, stir well, and add another handful. Repeat until all the cheese is mixed into the sauce. When you have a smooth sauce, add the shrimp and lower the heat, then season liberally with pepper.
    • 3 tbsp olive oil
    • 3 tbsp unsalted butter
    • 100 ml heavy cream
    • salt
    • pepper
    • frying pan (large)
    • tongs
    • bowl

    Set a large frying pan over high heat. Add half of the olive oil. Add shrimp to the pan, season with salt and pepper, and cook for approx. 1 min. per side (or until shrimp turned completely pink and have curled up). Remove shrimp from the pan and set aside. Lower the heat to medium and add remaining olive oil and butter to the same frying pan. Add garlic and fry for approx. 2 min. Add heavy cream and stir until fully combined. Add a handful of Parmesan cheese, stir well, and add another handful. Repeat until all the cheese is mixed into the sauce. When you have a smooth sauce, add the shrimp and lower the heat, then season liberally with pepper.

  • Step 3/4

    Cook tagliatelle for approx. 6 min., or until al dente, in a large pot of boiling, salted water.
    • 300 g tagliatelle
    • salt
    • pot (large)

    Cook tagliatelle for approx. 6 min., or until al dente, in a large pot of boiling, salted water.

  • Step 4/4

    Transfer tagliatelle along with some pasta water to the large frying pan and mix everything until fully combined and creamy, adding more pasta water as needed. Garnish with chopped parsley, serve, and enjoy!
    • parsley (for serving)
    • spaghetti spoon

    Transfer tagliatelle along with some pasta water to the large frying pan and mix everything until fully combined and creamy, adding more pasta water as needed. Garnish with chopped parsley, serve, and enjoy!