Creamy Garlic Shrimp Alfredo Pasta (Serves 4)
Ingredients
For the Shrimp:
1 lb large shrimp, peeled and deveined
1 tbsp olive oil
1 tbsp butter
½ tsp salt
½ tsp black pepper (freshly cracked)
2 tbsp chopped parsley (for garnish)
For the Alfredo Sauce:
3 tbsp butter
4 garlic cloves, minced
1½ cups heavy cream
¾ cup grated Parmesan cheese (freshly grated, not pre-shredded)
Salt & pepper to taste
Optional: pinch of nutmeg
For the Pasta:
12 oz ruffled pasta (like mafaldine, campanelle, or tagliatelle)
Salted water for boiling
Instructions
Cook the Pasta:
Boil a large pot of salted water. Cook pasta until al dente according to package instructions. Drain and set aside, reserving ½ cup pasta water.
Cook the Shrimp:
In a large skillet, heat olive oil and butter over medium-high heat.
Season shrimp with salt and pepper, then sear 2–3 minutes per side, until pink and lightly golden. Remove and set aside.
Make the Alfredo Sauce:
In the same skillet, reduce heat to medium. Add butter and minced garlic, sautéing for 30 seconds until fragrant.
Pour in heavy cream, bring to a gentle simmer.
Stir in Parmesan cheese gradually, whisking until smooth and creamy. Simmer for 3–5 minutes until slightly thickened.
Season with more pepper, a pinch of salt, and nutmeg if using.
Combine:
Toss cooked pasta in the Alfredo sauce, loosening with reserved pasta water as needed.
Nestle shrimp on top, letting them warm through in the sauce.
Stir gently for a slightly messy, saucy look.
Serve:
Plate on a simple white plate, letting sauce dribble over the edges just a little.
Top with chopped parsley and a final crack of black pepper.
Bonus: place a potato and green onion casually on the counter for that homestyle kitchen feel. Dim light, warm tones. Cozy vibes activated.
Let me know if you want a MidJourney image for this one too—I can help you get that hyper-realistic, soft-lit kitchen look to match!