This Creamy Shrimp Alfredo Pasta in 20 Minutes delivers tender, juicy shrimp and silky Parmesan cream over perfectly coated fettuccine—without baby-sitting a sauce for ages. The workflow overlaps tasks: boil pasta while you sear shrimp, build the pan sauce in the same skillet, then finish with starchy pasta water for a glossy restaurant-style coating. Follow the precise timings below for shrimp that stay plump (not rubbery) and a sauce that won’t split.
Ingredients & Measurements
- Yield: 4 servings
- 225 g (8 oz) fettuccine or linguine
- 1 Tbsp kosher salt (for pasta water)
- 450 g (1 lb) raw shrimp, peeled and deveined, size 21–25 (thawed and very dry)
- 1/2 tsp fine sea salt (for shrimp)
- 1/4 tsp freshly ground black pepper
- 1/4 tsp sweet paprika (color; optional)
- 1 Tbsp olive oil
- 2 Tbsp unsalted butter, divided
- 3 garlic cloves, very finely minced (about 1 Tbsp)
- 240 ml (1 cup) heavy cream (36–40% fat)
- 60 ml (1/4 cup) pasta cooking water, plus extra as needed
- 90 g (1 cup) finely grated Parmigiano Reggiano (or Parmesan), packed
- Pinch of freshly grated nutmeg (optional, classic)
- 1 Tbsp chopped flat-leaf parsley or chives (garnish)
- Lemon wedges, for serving
Step-by-Step Instructions
- Start the pasta water first. Bring a large pot (4–5 L) of water to a boil; add 1 Tbsp kosher salt. Add fettuccine and cook to just shy of al dente according to package time—typically 9–10 minutes. Stir occasionally. Reserve 1 cup pasta water before draining.
- Season the shrimp while water heats. Pat shrimp very dry with paper towels. Toss with 1/2 tsp fine salt, pepper, and paprika. Dry shrimp sear faster and release less liquid, which keeps the sauce concentrated.
- Sear the shrimp quickly. Heat a 30 cm / 12 in skillet over medium-high for 1 minute. Add olive oil and 1 Tbsp butter. When the butter foams, add shrimp in a single layer (work in two batches if needed). Sear 60–90 seconds per side until just opaque and lightly golden; internal temp should reach 63°C / 145°F. Transfer to a plate—don’t overcook; they’ll finish in the sauce.
- Build the aromatic base. Reduce heat to medium. Add remaining 1 Tbsp butter to the skillet. Stir in garlic and cook 30–40 seconds until fragrant, scraping up any browned bits (fond). Keep the garlic pale; if it starts to color, lower the heat.
- Create the cream base with stability. Pour in heavy cream and 60 ml (1/4 cup) hot pasta water. Bring to a gentle simmer (small lazy bubbles) over medium and cook 2 minutes, whisking. The starch in the pasta water helps the sauce cling and guards against curdling.
- Melt in the cheese for silkiness. Reduce heat to low. Add Parmesan in three additions, whisking until fully melted and smooth, 1–2 minutes total. Season with a pinch of nutmeg if using. The sauce should lightly coat the back of a spoon; if too thick, whisk in more pasta water 1 Tbsp at a time.
- Combine pasta and shrimp. Add drained fettuccine straight to the skillet; toss vigorously 30–45 seconds until every strand is glossy. Return shrimp (and any juices) to the pan and toss 30 seconds more to warm through. Adjust with additional pasta water (usually 1–3 Tbsp) for a flowing, creamy consistency.
- Finish and serve immediately. Taste and adjust salt and pepper. Off heat, sprinkle parsley or chives. Plate hot with lemon wedges; a light squeeze over the shrimp brightens the richness without thinning the sauce.
- Hold and reheat correctly. If you must hold, keep the skillet over very low heat for up to 5 minutes, stirring once. For leftovers, splash 2–3 Tbsp hot water or cream and rewarm gently over low, stirring until just heated—avoid boiling.
Cooking Notes
- Timing roadmap (20 minutes total):
- Minute 0: Start salted water.
- 4–5: Drop pasta; start searing shrimp.
- 9: Build cream base.
- 12: Whisk in cheese.
- 14: Toss pasta + shrimp.
- 16–18: Adjust with pasta water, garnish, plate.
- Why heavy cream: Its higher fat content resists splitting and reduces quickly to a silky nappe; half-and-half can curdle with cheese and heat.
- Cheese fineness matters: Use very finely grated Parmesan (microplane or powdery shreds). Coarse shavings melt slowly and can create graininess.
- Salt discipline: The pasta water is salted and Parmesan is salty; season shrimp lightly and taste the finished sauce before adding more salt.
- Pasta options: Fettuccine is classic, but linguine, tagliatelle, or short shapes like penne work. For gluten-free, choose a sturdy GF pasta and begin doneness checks 2 minutes earlier; reserve extra pasta water to adjust as GF starches can thicken more.
- Add-ins:
- Broccoli florets: Add 2 cups small florets to the pasta pot for the last 2 minutes; drain with pasta.
- Mushrooms: Sauté 200 g (7 oz) sliced cremini right after the shrimp, 3–4 minutes, then proceed.
- Heat lovers: Add 1/4 tsp red pepper flakes with the garlic.
- Shrimp sizing: 21–25 count cooks fast and stays succulent. If using smaller (26–30) reduce sear to 45–60 seconds per side; if larger (16–20) increase by 20–30 seconds.
- Sauce too thick after plating? Quickly toss with 1–2 Tbsp hot water; the emulsion will loosen without breaking.
- Make-ahead tips: Grate cheese, measure cream, and prep shrimp in the morning. This turns dinner into a true one-pot, 20-minute task.
Nutrition Facts (per serving)
- Serving size: 1/4 of recipe
- Approximate calories: 560 kcal
- Total fat: 28 g
- Saturated fat: 16 g
- Carbohydrates: 47 g
- Dietary fiber: 2 g
- Total sugars: 2 g
- Protein: 32 g
- Sodium: 980 mg
Conclusion
With quick-seared shrimp, a stabilized Parmesan-cream base, and a smart use of pasta water, this Creamy Shrimp Alfredo Pasta in 20 Minutes plates with glossy, clingy sauce and perfectly tender seafood every time. The steps are streamlined for speed but engineered for consistency—ideal for weeknights when you want a reliable, restaurant-style bowl of comfort without a long cook. Add a squeeze of lemon, a shower of herbs, and dinner’s done.Réflexion en cours
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