Creamy Shrimp Alfredo Pasta

Ingredients

For the Shrimp:

1 lb (450g) large shrimp, peeled & deveined

1 tbsp olive oil

1 tsp garlic powder

1/2 tsp onion powder

Salt & black pepper, to taste

For the Alfredo Sauce:

8 oz (225g) rigatoni pasta

2 tbsp unsalted butter

2 cloves garlic, minced

1 cup (240ml) heavy cream

1/2 cup (120ml) whole milk

1 cup (100g) grated Parmesan cheese

Salt & black pepper, to taste

For Garnish:

1/4 cup (10g) fresh parsley, chopped

Freshly ground black pepper

Instructions

Cook the Shrimp

Toss shrimp with olive oil, garlic powder, onion powder, salt, and pepper.

Heat a skillet over medium-high. Cook shrimp 2–3 minutes per side until pink. Remove and set aside.

Cook the Pasta

Boil rigatoni in salted water until al dente (per package). Drain and set aside.

Make the Alfredo Sauce

In the same skillet, melt butter over medium heat. Add garlic and cook 1 min.

Stir in cream and milk, bring to a simmer.

Add Parmesan, stir until thick (3–4 min). Season with salt & pepper.

Combine & Serve

Add pasta to the sauce, toss to coat.

Mix in shrimp.

Garnish with parsley and black pepper.

Serving Suggestion: Serve hot with garlic bread or Caesar salad. Pairs well with a glass of Pinot Grigio.