RECIPE OF THE WEEK
May 6 - May 12, 2026
Shrimp Alfredo Pasta
DOWNLOADWe Have What You'll Need:
- 8 oz. fettuccine pasta
- 1-2 lb. large shrimp, peeled and deveined
- 2 tbsp unsalted
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper
- 2 tbsp extra virgin olive oil
- 1/4 tsp red pepper flakes
- Fresh parsley, chopped
Directions
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the shrimp, seasoning with salt and pepper, and sauté until just pink and opaque, about 2 minutes per side. Remove shrimp and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant, about 30 seconds—be careful not to burn the garlic.
- Pour in the heavy cream, bringing to a gentle simmer. Let it reduce slightly, about 2 minutes, stirring occasionally.
- Stir in the grated Parmesan until the sauce is smooth and creamy. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
- Return the cooked shrimp to the skillet, tossing to coat in the sauce. Add the drained pasta, tossing everything together until well combined and heated through.
- Garnish with chopped parsley and additional Parmesan before serving.
Enjoy!
