Today’s menu? Creamy Alfredo Shrimp Pasta. And let me tell you—this dish is everything. We’re talking bold flavors, rich textures, and a little culinary magic.
First, let’s talk shrimp. I cleaned them thoroughly (you know that's non-negotiable), then seasoned them with a blend of bay seasoning, smoked paprika, garlic powder, and just a splash of oil to help it all come together beautifully. I tossed those shrimp into a sizzling pan with two tablespoons of butter—yes, real butter—and let them cook for about two minutes per side until perfectly golden and juicy.
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Once the shrimp were done, I set them aside and got to work on the sauce. Into the same pan, I poured in heavy cream and built flavor with a dash of Cajun seasoning, some Italian herbs, a sprinkle of red pepper flakes for a touch of heat, and of course—garlic powder. I can’t do Alfredo without that garlicky punch. A pinch of salt, and then came the freshly grated Parmesan. I don’t skimp on that cheese—it's what gives the sauce its soul.
After turning off the heat, I stirred in my al dente pasta. Here’s the fun part—I actually cooked my noodles in shrimp broth. Yep, shrimp broth! Adds such an unexpected depth of flavor. Who would've thought, right?
And now, for the grand finale: that beautiful shrimp goes right back into the pan, nestled into the creamy, cheesy goodness. A little extra Parmesan on top (because why not?), and this dish turns into pure indulgence on a plate.
Pro tip: If you’re using 16 ounces of heavy cream, aim for just 12 ounces of pasta to keep the sauce creamy without needing to thin it out with pasta water—unless that’s your thing.
This is how I love my Alfredo—bold, rich, and unforgettable.
