There’s just something magical about a plateful of creamy Shrimp Alfredo. The luscious sauce clings to every strand of tender fettuccine, wrapping juicy shrimp in a blanket of savory comfort. It’s the kind of meal that impresses guests, satisfies cravings, and comes together in less than 30 minutes. Whether you’re new to this classic or it’s been a longtime favorite, this Shrimp Alfredo delivers restaurant-worthy delight with every bite—all from the comfort of your kitchen.
Ingredients You’ll Need
The beauty of Shrimp Alfredo lies in its simplicity. Each ingredient builds layers of flavor, texture, and irresistible appeal. Freshness is your best friend here, as every bite relies on the integrity of the basics—shrimp, pasta, garlic, cream, and cheese—working their magic together.
- Fettuccine pasta (12 oz): Classic, wide noodles soak up the Alfredo sauce perfectly and make every forkful satisfyingly twirlable.
- Large shrimp (1 lb, peeled, deveined, tails removed): Juicy, sweet shrimp are the undeniable star, bringing succulence and seafood elegance to the dish.
- Olive oil (2 tablespoons): A touch of olive oil helps sauté the shrimp evenly and imparts subtle richness.
- Butter (3 tablespoons): Adds that signature silky texture and depth of flavor to both the sauce and the shrimp.
- Garlic (4 cloves, minced): Fresh garlic provides an aromatic punch that infuses the sauce with mouthwatering savoriness.
- Heavy cream (1 1/2 cups): The backbone of the Alfredo sauce, making it lusciously thick and decadent.
- Parmesan cheese (1 cup, grated): Nutty, salty, and creamy—Parmesan cheese is non-negotiable for a robust, signature Alfredo flavor.
- Ground black pepper (1/4 teaspoon): Just enough to balance the richness with a hint of spice.
- Salt (1/4 teaspoon): Essential for seasoning every element and bringing out all the flavors.
- Crushed red pepper flakes (1/4 teaspoon, optional): For those who love a whisper of heat and extra dimension in their Alfredo sauce.
- Chopped parsley (for garnish): Adds a pop of color and a touch of herby freshness to finish off each plate beautifully.
How to Make Shrimp Alfredo
Step 1: Cook the Fettuccine
Start by bringing a large pot of water to a boil, seasoning it generously with salt just before adding your fettuccine. Cook the pasta according to package directions until al dente. This keeps it pleasantly firm and ready to soak up all that creamy sauce. Once cooked, drain and set aside—but don’t forget to reserve a cup of pasta water in case your dish needs loosened up at the end!
Step 2: Sauté the Shrimp
While your pasta is cooking, heat olive oil in a large skillet over medium heat. Add the shrimp in a single layer, seasoning lightly with salt and pepper. Sauté each side for about 2–3 minutes, just until the shrimp turn pink and opaque. Resist the urge to overcook, as shrimp can toughen quickly. Once done, remove them from the skillet and set aside—you’ll be reuniting them with the sauce soon!
Step 3: Make the Alfredo Sauce
Without wiping out the skillet (those flavorful browned bits are liquid gold), melt your butter next. Add minced garlic and sauté for about a minute, just until fragrant—keep a close eye, as garlic burns fast! Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. Once bubbling, slowly stir in the Parmesan cheese, along with the salt, black pepper, and crushed red pepper flakes if you like a spicy kick. Let it all cook together for 3–4 minutes until the sauce thickens and coats the back of a spoon.
Step 4: Toss and Finish
Now for the moment of truth: Add the drained fettuccine and sautéed shrimp back into the skillet with your Alfredo sauce. Use tongs to gently toss everything together, ensuring every noodle and shrimp is blanketed in that creamy, cheesy sauce. If the mixture feels too thick, splash in a little reserved pasta water to reach your desired consistency. Let everything heat through for another 1–2 minutes, then remove from heat.
Step 5: Garnish and Serve
Transfer your Shrimp Alfredo to serving plates or a big platter. Sprinkle liberally with chopped parsley for a pop of color and freshness. For extra drama, grate a little more Parmesan right over the top just before serving. Serve immediately while everything is piping hot and irresistibly creamy.
How to Serve Shrimp Alfredo
Garnishes
Garnishing your Shrimp Alfredo is all about elevating flavor and plate appeal. A generous shower of chopped fresh parsley not only adds color but also cuts through the dish’s richness. If you’re a cheese lover, some extra shavings of Parmesan are a lovely touch. Consider adding a light sprinkle of lemon zest if you want a fragrant, citrusy lift to balance out all that creaminess.
Side Dishes
If you want to turn your Shrimp Alfredo into an unforgettable meal, serve it alongside a simple green salad with a tangy vinaigrette to brighten up the palate. Garlic bread or a toasted baguette is always a crowd-pleaser, perfect for swiping up every last drop of Alfredo sauce. You might also enjoy a plate of roasted asparagus or steamed broccoli, which pair beautifully with the creamy pasta and provide a crisp contrast.
Creative Ways to Present
For a dinner party, portion Shrimp Alfredo into individual pasta bowls, twirling the fettuccine into tall nests and artfully fanning a few shrimp on top. For a family meal, present it on a big serving platter in the center of the table so everyone can help themselves—it feels inviting and festive. For a lighter take, serve smaller portions as an elegant starter before the main course.
Make Ahead and Storage
Storing Leftovers
Leftover Shrimp Alfredo keeps surprisingly well for a day or two in the fridge. Transfer any extras promptly to an airtight container after the meal, and pop them into the refrigerator within two hours of cooking. Just keep in mind that the sauce will thicken as it cools, but a splash of cream or milk when reheating brings it right back to life.
Freezing
While you technically can freeze Shrimp Alfredo, the cream-based sauce can sometimes turn a bit grainy after thawing. If you know you’ll want to freeze some, consider storing the cooked shrimp separately from the pasta and sauce—this helps maintain their plump texture. If freezing, wrap tightly and use within a month for the best flavor and texture.
Reheating
To reheat, gently warm Shrimp Alfredo on the stovetop over low heat, stirring frequently and adding a splash of cream, milk, or even pasta water to re-emulsify the sauce. The microwave works in a pinch, but take care to heat in short bursts and stir regularly to keep the sauce from separating. And remember, shrimp cooks quickly, so the goal is to warm it through rather than cook it further.
FAQs
Can I use a different type Main Course
Absolutely! While classic Shrimp Alfredo uses fettuccine, you can substitute linguine, spaghetti, or even short shapes like penne. Just make sure the pasta is sturdy enough to hold up under all that creamy sauce.
How can I make Shrimp Alfredo lighter?
For a lighter version, swap the heavy cream for half-and-half or evaporated milk, and use a smaller amount of butter. Keep in mind the sauce will be a bit thinner but still delicious. Adding extra veggies like spinach or mushrooms is another great way to bulk up the meal with fewer calories.
Can I add other seafood or proteins?
Definitely! Try mixing in scallops, chunks of cooked lobster, or even cooked chicken if you’d like a twist on the classic. Just be sure to cook your seafood gently and add it to the Alfredo sauce right at the end to avoid overcooking.
What’s the secret to extra-creamy Alfredo sauce?
For a sauce that’s extra plush, grate your Parmesan fresh—it melts better and brings amazing flavor. Also, allow your cream to reduce a bit before adding the cheese, and stir continuously so the sauce stays emulsified and smooth.
Do I need to devein the shrimp myself?
Deveining shrimp is mostly about presentation and texture, plus it makes for a cleaner bite. Many stores now offer shrimp that’s already peeled and deveined, which is a fantastic time-saver. If you’re doing it yourself, use a small paring knife or a shrimp knife along the back to remove the dark vein before cooking.
Final Thoughts
If you’ve been searching for a quick, heartwarming dish that feels special yet fits into any weeknight, Shrimp Alfredo is an all-time winner. The creamy sauce, tender pasta, and juicy shrimp are a combination that never gets old. Give it a try, share with friends and family, and let this recipe become a new favorite in your kitchen!
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Shrimp Alfredo Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a decadent and creamy shrimp Alfredo pasta that’s rich in flavor and surprisingly simple to make. This classic Italian-American dish features succulent shrimp tossed in a velvety Parmesan cream sauce, served over perfectly cooked fettuccine. With a hint of garlic and a touch of spice, this shrimp Alfredo is a sure crowd-pleaser.
Ingredients
Pasta:
- 12 oz fettuccine pasta
Shrimp:
- 1 lb large shrimp (peeled and deveined, tails removed)
Sauce:
- 2 tablespoons olive oil
- 3 tablespoons butter
- 4 cloves garlic (minced)
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes (optional)
- Chopped parsley for garnish
Instructions
- Cook the Pasta: Cook fettuccine according to package directions until al dente. Drain and set aside.
- Cook the Shrimp: In a large skillet over medium heat, cook shrimp in olive oil for 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.
- Make the Sauce: In the same skillet, melt butter and sauté garlic. Pour in heavy cream, simmer gently, then stir in Parmesan, salt, pepper, and red pepper flakes. Continue stirring until slightly thickened.
- Combine: Add pasta and shrimp back to the skillet, toss to coat in sauce. Cook for 1–2 more minutes to heat through.
- Serve: Garnish with parsley and enjoy!
Notes
- For extra richness, add a splash of white wine to the sauce before adding cream.
- Substitute half-and-half for a lighter version.
- Enhance with sautéed mushrooms or spinach.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 640
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 35 g
- Saturated Fat: 19 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 235 mg
