Description
Okay, so I used to think making restaurant-quality shrimp alfredo at home was some kind of wizardry. Like, how do you get that perfect creamy sauce without it turning into a lumpy mess? Turns out, it’s way easier than I thought! This recipe is my go-to when I want to feel fancy on a Tuesday night but only have 30 minutes and zero energy. It’s rich, indulgent, and tastes like you spent hours in the kitchen when really you just threw some stuff in a pan. Plus, the kids actually eat it without complaining, which is basically a parenting win.
Ingredients
Scale
For the Shrimp:
- 1 lb large shrimp, peeled and deveined (save yourself the hassle and buy them already prepped)
- 2 tablespoons olive oil
- 3 cloves garlic, minced (or more if you’re like me and believe garlic is a food group)
- 1/2 teaspoon paprika (gives a nice color and subtle flavor)
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
- Pinch of red pepper flakes (optional, but adds a nice little kick)
For the Pasta:
- 12 oz fettuccine (the classic choice, but penne or rigatoni work great too)
- Big pot of salted water (salt it like the ocean – pasta water should taste like tears!)
For the Alfredo Sauce:
- 4 tablespoons butter (the real stuff, not margarine – we’re not animals)
- 4 cloves garlic, minced (yeah, more garlic – deal with it)
- 1 cup heavy cream (don’t even think about using milk – this is comfort food time)
- 1 cup freshly grated Parmesan cheese (pre-grated works in a pinch, but fresh is SO much better)
- 1/4 cup cream cheese, softened (secret ingredient for extra creaminess!)
- 1/2 teaspoon Italian seasoning
- Salt and white pepper to taste (white pepper keeps the sauce looking pretty)
- 1/4 cup pasta water (save this before you drain!)
For Serving:
- Extra Parmesan cheese (because cheese)
- Fresh parsley, chopped (makes it look fancy)
- Lemon wedges (optional, but the acidity cuts through the richness nicely)