Practical Woman’s Creamy Shrimp Alfredo

Yield

4 servings · 4 pasta portions

Ingredients

• 8 oz fettuccine pasta
• 1 lb large shrimp, peeled and deveined
• 2 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 cup heavy cream
• ¾ cup freshly grated Parmesan cheese
• ½ cup whole milk
• Salt and black pepper, to taste
• ½ teaspoon Italian seasoning
• Fresh basil leaves, for garnish

Method

1. Bring salted water to a boil in a 5-quart pot. Cook the fettuccine according to package directions until al dente. Reserve ½ cup pasta water, then drain.
2. Pat the shrimp dry and season lightly with salt and black pepper.
3. Heat 1 tablespoon butter and the olive oil in a 12-inch deep skillet over medium heat.
4. Add the shrimp in a single layer. Cook for 1–2 minutes per side, until pink, opaque, and cooked through to 145°F (63°C). Transfer to a plate.
5. Reduce the heat to medium-low. Melt the remaining tablespoon of butter in the same skillet.
6. Add the minced garlic and sauté for 30 seconds until fragrant.
7. Pour in the heavy cream and milk. Stir gently and bring to a low simmer without boiling.
8. Gradually stir in the Parmesan until melted and the sauce becomes smooth and creamy.
9. Add the Italian seasoning, salt, and black pepper.
10. Return the fettuccine to the skillet and toss until evenly coated. Add a little reserved pasta water if the sauce is too thick.
11. Add the cooked shrimp and gently toss until heated through.
12. Transfer to serving bowls, garnish with fresh basil leaves, and serve immediately.

Kitchen notes

Practical Woman's Secret
Use freshly grated Parmesan and keep the sauce over low heat. This helps the cheese melt smoothly without clumping or separating.