Shrimp Pasta Alfredo
Shrimp Pasta Alfredo is quick and easy to make when you're short on time but crave a comforting meal. A rich, creamy, and restaurant-quality recipe!
Servings: 4 (approximately 1½ cups per serving)
Calories: 677kcal
Ingredients
- 3 tablespoons salted butter
- 1 pound raw medium (31-40 sized) shrimp (peeled, deveined and tails removed), patted dry
- 1 tablespoon minced garlic
- 15 ounces jar homestyle alfredo sauce
- ¾ pound dry fettuccine pasta cooked to al dente according to package directions (reserve ½ -¾ cup pasta water from the cooked pasta to use if needed to thin the final sauce-see tips)
Optional Garnish:
- Chopped fresh parsley
Instructions
- To a large (12 inch) skillet over medium-high heat, add the salted butter. Once the butter has melted, add the shrimp to the skillet in an even layer.3 tablespoons salted butter, 1 pound raw medium (31-40 sized) shrimp
- Cook the shrimp on the first side for 2 minutes, then flip the shrimp over to the other side and cook for an additional 2 minutes or until cooked through. Be sure to not overcook the shrimp or they will become tough.
- Add the minced garlic to the skillet and cook for an additional 30-45 seconds or until the garlic is fragrant.1 tablespoon minced garlic
- Using tongs, or a slotted spoon, remove the cooked shrimp from the skillet and place onto a plate, being sure to keep the juices in the skillet. Set aside.
- Turn the heat to the skillet down to medium and add the alfredo sauce. Stir to combine the alfredo sauce with the juices in the skillet from the cooked shrimp.15 ounces jar homestyle alfredo sauce
- Add the cooked fettuccine noodles to the skillet and toss to fully coat the noodles with the sauce.¾ pound dry fettuccine pasta
- Add the cooked shrimp back to the skillet and gently toss with the alfredo sauce coated fettuccine noodles. At this point you can add ¼-½ cup of the pasta water from the boiled fettuccine noodles to thin the sauce if needed before serving.