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Cajun-style shrimp alfredo pasta with visible spice seasoning.

Shrimp Alfredo Recipe

Juicy garlic shrimp tossed with fettuccine in a rich, homemade parmesan cream sauce. A quick, halal-friendly weeknight pasta dinner ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American, Italian-inspired
Ingredients Equipment Method

Ingredients
  

  • Shrimp:
  • 1 pound large shrimp , peeled and deveined (halal-certified)
  • 2 tablespoons unsalted butter
  • 3 cloves garlic , minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • Alfredo Sauce:
  • 3 tablespoons unsalted butter
  • 4 cloves garlic , minced
  • 1 1/2 cups heavy cream
  • 1 cup freshly grated parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg , optional
  • Pasta:
  • 12 ounces fettuccine pasta
  • Salt , for pasta water
  • Fresh parsley , chopped, for garnish

Equipment

  • Large pot
  • Large skillet
  • Whisk
  • Tongs or pasta fork

Method
 

  1. Cook fettuccine in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
  2. Season shrimp with salt, pepper, and paprika. Sear in 2 tablespoons butter over medium-high heat, 1–2 minutes per side, adding garlic in the last 30 seconds. Remove shrimp and set aside.
  3. In the same skillet, melt remaining butter and cook garlic for 30 seconds. Add heavy cream and simmer gently.
  4. Reduce heat to low and whisk in parmesan gradually until smooth. Season with salt, pepper, and nutmeg.
  5. Add drained pasta to the sauce and toss to coat, adding reserved pasta water as needed. Fold in shrimp.
  6. Garnish with parsley and serve immediately.