Description
A quick and easy shrimp alfredo pasta dish perfect for busy weeknights.
Ingredients
Scale
- 1 pound bucatini pasta
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Cook bucatini according to package directions. Drain, reserving about 1 cup of pasta water.
- While pasta cooks, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from skillet and set aside.
- Pour heavy cream into the skillet and bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 5 minutes.
- Stir in Parmesan cheese, salt, and pepper. Cook until cheese is melted and sauce is smooth.
- Add cooked bucatini and shrimp to the skillet. Toss to coat. If sauce is too thick, add a little reserved pasta water until desired consistency is reached.
- Serve immediately, garnished with fresh parsley.
Notes
- For a spicier dish, add a pinch of red pepper flakes with the garlic.
- You can substitute other pasta shapes if bucatini is unavailable.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 5g
- Sodium: 600mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 200mg
Keywords: shrimp alfredo, bucatini, pasta, weeknight dinner, quick meal, Italian pasta