Garlic Shrimp Fettuccine Alfredo is a super quick gourmet dinner idea. Seriously garlicky, seriously savory, and seriously easy! The homemade Alfredo sauce is like a dream, and pairs perfectly with the succulent garlic shrimp. Super buttery, velvety smooth, and just plain delicious!
Garlic Shrimp Fettuccine Alfredo was one of the first cream-based pasta dishes that I learnt how to make. Fair warning, this dish comes together very quickly. Therefor it is absolutely essential that you have all of the ingredients prepared, measured out, and ready to go. Trust me on this. 😉
In my opinion, Garlic Shrimp are amazing and pair well with so many dishes. I have always loved shrimp, even as a small girl. Whenever I get the chance to visit my family on the west coast, I always make sure that I get down to the docks early in the morning to get my hands on some fresh shrimp. Once mastered, you can keep this basic method of preparing Garlic Shrimp in your arsenal and apply it to a variety of different dishes. I love them in a salad, as a side tossed with green beans, and of course on pasta!
Garlic Shrimp Fettuccine Alfredo
- 300-400 grams Fettuccini Pasta Noodles, cooked
- 20-25 Large Prawns, uncooked, raw, with tails removed
- 2 Tablespoons Butter, melted
- 5 cloves Garlic, minced
- 1 teaspoon Parsley, dried
- ½ teaspoon Onion Powder
- ½ teaspoon Granulated Garlic
- 1 ½ cups Heavy Cream
- 1 ½ cups Parmesan Cheese, grated
- ¼ cup Butter
- 4 Cloves Garlic, minced
- Salt & Pepper, to taste
- Reserved Pasta Water
- ¼ cup Fresh Basil, roughly chopped
- * Note- After the pasta has finished cooking, reserve up to one cup of the pasta water. This will be used to thicken the Alfredo sauce.
- In a small bowl, combine 2 tablespoons melted butter, 5 cloves minced garlic, parsley, onion powder, and granulated garlic.
- In a medium sized fry pan, combine garlic, butter, and raw shrimp. Cook over medium-high heat for 5-10 minutes, tossing the shrimp every few minutes, until shrimp just begins to brown. Be careful to not over cook the shrimp. The shrimp is cooked when it turns pink.
- Remove from heat and set aside.
- In a large sauté pan, over medium low heat, melt the butter. Be careful to not let the butter brown. Once the butter has all melted, and just begins to bubble around the edges, stir in the minced garlic. Sauté for 30 seconds until fragrant.
- While whisking continuously slowly pour in the heavy cream, whisk until all the butter has combined into the cream. Bring sauce mixture to a gentle boil.
- Reduce heat to low and add in grated Parmesan in a few batches. Whisking continuously until cheese has all melted and is well combined. Slowly, 1 Tablespoon at a time, whisk in reserved pasta water. You might not have to use all of the reserved pasta water. Add it slowly and judge the sauce thickness to your liking. I add in around 2-3 Tablespoons. Stir for a few minutes to thicken sauce. Remove from heat, season with salt and pepper.
Building the dish
- Immediately after sauce has finished cooking, add in the cooked fettuccine pasta noodles. Toss with a pasta spoon or tongs to well combine with the sauce. Top with cooked garlic shrimp, and fresh basil. Serve immediately.