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Valentine’s Day is coming up, and I thought you might require something special to prepare your honey (even when you’re your honey – show yourself some affection). This luxurious Shrimp Alfredo is super easy and tastes as elegant as eating out. …Except it is much less costly and more unique because you made it yourself. This delicious shrimp pasta with a creamy sauce will give you additional points!


This pasta dish is what I prefer to refer to as”an “Amerifredo” or an American-style alfredo sauce. A true Roman Alfredo sauce is not made with garlic or heavy cream and gets the creaminess and taste from butter and excellent Parmesan. If you’re familiar with”alfredo” or “alfredo” served in American restaurants or purchased in jars in U.S. grocery stores, this recipe will satisfy you.

This deliciously simple dish comprises luxurious and rich Parmesan cream sauce, tender shrimp, and delicious pasta fettuccine. The creamy sauce uses garlic, butter, heavy cream, and Parmesan and is put together in only a few minutes. You can then add delicious shrimp and fettuccine, which take only an hour to prepare in the skillet, and your fancy-pants pasta is ready! I guarantee this recipe is so simple that anyone can master it!


Creating the perfect texture of this exquisite sauce is crucial, So I wouldn’t recommend substituting it. The low moisture content of heavy cream permits it to allow the Parmesan to melt into the sauce effortlessly without clumping up as it does with milk. Another option, if you don’t have heavy cream, make the milk and cream cheese combination. Cream cheese helps the Parmesan melt into the milk and create a thick, rich cream sauce. It can be used to make the recipe for my Dried Tomato Pasta as a reference.


We all know that fresh-cut Parmesan is much better than the grated Parmesan, which comes in the can in taste and melting capacity. But let me say that if all you can find is grated Parmesan, use it! I tried this recipe with grated Parmesan to ensure it tasted good regardless of the ingredients. You’ll delight in it even more if you can get the finest quality


Since this pasta is deliciously creamy and luscious, I strongly suggest serving it with a simple salad to lighten the meal and cut through all the creamy goodness. Be dress the salad in a light vinaigrette, which is a great way to make the cream more balanced and not overwhelm the flavors of the pasta. To enhance the garlic flavor of the sauce alfredo, You can also serve a slice of home-cooked garlic bread to serve with the meal. Garlic bread is not a bad idea! Then, a refreshing and cool glass of Pinot Grigio and Sauvignon Blanc will complete your meal!


1/2 lb. medium shrimp Peeled and deveined ($4.99)

1/2 lb. fettuccine ($0.67)

Two tablespoons butter, divided ($0.20)

Four cloves of garlic, chopped ($0.32)

1 cup of heavy cream ($1.00)

3/4 cup Parmesan* ($1.08)

1/8 teaspoon salt (or to taste) ($0.02)

1/4 tsp freshly crushed pepper (or as you like) ($0.02)

1 Tbsp fresh chopped parsley (optional) ($0.10)


If the shrimp are frozen, you can thaw it and then peel them before beginning. Removing the tails or leaving them in if you like is possible.

Prepare the water in a pot to simmer for the fettuccine. After boiling, add the fettuccine and let it cook until it is tender (7-10 hours). Reserve half the starchy liquid before turning the pasta into the colander.

Make the alfredo sauce and shrimp when the fettuccine is ready to boil. Put the shrimp peeled on a cutting board, then wipe dry using a towel. The shrimp should be seasoned with some salt, pepper and.

Incorporate one teaspoon of butter into a large pan and heat on medium. Once the skillet is hot, swirl it to cover the pan’s surface with butter. Then add the shrimp, and fry for 2 minutes on each side, or until they are opaque and tender (avoid overcooking the shrimp). Transfer the shrimp that have been cooked to an empty bowl.

Reduce the temperature to low to medium. Include 1 cup of butter in the pot, along with the chopped garlic. Cook the garlic for 2 to 3 minutes or until it’s highly aromatic but not too brown.

Pour the heavy cream into the skillet. Whisk to remove any browned bits left on from the base of the pan. Let the cream come to a boil.

Mix your Parmesan in the cream to ensure it is melted. Add some salt as well as pepper.

Add the cooked, drained noodles and shrimp back into the skillet and the sauce (ensure you include any liquid left in the shrimp bowl). In a bowl, toss the ingredients until they are coated in sauce. If the sauce is too dry or thick, add some pasta water to loosen it.

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Joseph M. Kay

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