Name: Shrimp Alfredo Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 12 ounces fettuccine pasta; 1 pound large shrimp (peeled and deveined); 2 tablespoons olive oil; 4 tablespoons unsalted butter; 4 cloves garlic (minced); 1 1/2 cups heavy cream; 1 cup grated Parmesan cheese; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon crushed red pepper flakes (optional); 2 tablespoons chopped parsley

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If you’re craving serious comfort food that dazzles both in looks and flavor, Shrimp Alfredo is the showstopping meal you need in your dinner rotation. This Italian-American classic pairs tender fettuccine with juicy shrimp and a lusciously creamy Parmesan sauce — all ready in 30 minutes! Every swirl of pasta is pure indulgence, with garlicky aromas mingling with fresh parsley and the irresistible pop of perfectly cooked shrimp.

Ingredients You’ll Need

There’s just something magical about simple, high-quality ingredients coming together to make Shrimp Alfredo so memorable. Each component plays a starring role: from the pasta’s satisfying chew to the cream’s rich silkiness, and the shrimp’s delicate sweetness. Gather these essentials and you’re well on your way to pasta perfection!

Fettuccine Pasta: The flat, wide shape holds onto every drop of Alfredo sauce — though linguine or spaghetti can pinch-hit just fine!
Large Shrimp: Look for peeled and deveined shrimp; they cook quickly and add a premium feel and flavor.
Olive Oil: Infuses the shrimp with flavor and ensures a golden sear without sticking.
Unsalted Butter: Brings richness, smooth texture, and that classic Alfredo taste.
Garlic: Fresh minced garlic adds fragrance and a robust backbone to the sauce.
Heavy Cream: The foundation for Alfredo’s silky sauce — don’t swap for milk or you’ll lose the lusciousness!
Parmesan Cheese: Freshly grated is key for melting smoothly and creating a thick, savory sauce.
Salt: Essential for seasoning everything from the pasta to the shrimp to the sauce itself.
Black Pepper: Adds just enough warmth to balance all the richness.
Crushed Red Pepper Flakes (optional): If you love subtle heat, a pinch will awaken your palate without overpowering.
Chopped Parsley: A finishing touch for freshness and vibrant color — don’t skip the garnish!

How to Make Shrimp Alfredo

Step 1: Cook the Fettuccine

Start by setting a large pot of salted water to boil. Once rolling, add your fettuccine and cook it until it’s just al dente, following the package directions. Don’t forget to reserve about half a cup of that starchy pasta water before draining — it’s your ticket for a silky sauce later on. Set the drained pasta aside, ready for its main event.

Step 2: Sear the Shrimp

Heat olive oil in a broad skillet over medium-high heat. Toss in your shrimp, seasoning them with a sprinkle of salt and pepper. Let them cook for about 2–3 minutes per side; you’ll know they’re ready once they’ve turned that beautiful pink and turn opaque. Move the shrimp to a plate and cover lightly to keep warm.

Step 3: Build the Alfredo Sauce

Reduce the skillet’s heat to medium, then add your butter, letting it melt and shimmer. Toss in the minced garlic and sauté for about a minute, stirring until the kitchen smells absolutely amazing with garlicky goodness. Carefully pour in the heavy cream and let it come to a gentle simmer — just a slow bubble, no need to rush.

Step 4: Melt in the Parmesan

Once your cream is steamy, gradually stir in the grated Parmesan and red pepper flakes, if using. Keep whisking gently as the cheese melts and the sauce starts to thicken, which only takes 2–3 minutes. This is what gives Shrimp Alfredo its unmistakably rich and velvety character.

Step 5: Combine Pasta, Sauce, and Shrimp

Add your cooked fettuccine directly into the skillet and toss to coat every strand with that creamy Alfredo sauce. If it starts to look a bit thick, add a splash or two of your reserved pasta water to loosen things up. Slide the shrimp back into the pan and give everything one final toss so the flavors meld. Let it heat through for a minute or two. Finish with a generous sprinkle of chopped parsley for a burst of color and brightness.

How to Serve Shrimp Alfredo

Garnishes

For the most inviting plate, shower your Shrimp Alfredo with more chopped fresh parsley and a little extra Parmesan on top just before serving. A light twist of cracked black pepper adds a pop of visual appeal and flavor. A few lemon wedges on the side also make a fabulous addition — the citrus brightens up all that creaminess.

Side Dishes

This creamy pasta truly shines with simple sides. A crisp green salad tossed in a tangy vinaigrette can cut through the richness, while warm, crusty garlic bread is perfect for scooping up every bit of Alfredo sauce. Steamed or roasted vegetables, such as asparagus or broccoli, are also excellent companions.

Creative Ways to Present

For company-worthy flair, try twirling individual servings of fettuccine into tidy nests, then topping each with shrimp and parsley. Serving Shrimp Alfredo in shallow pasta bowls showcases the sauce beautifully, or you could even plate it family-style on a big platter sprinkled with herbs. Don’t be afraid to let your inner chef play with presentation!

Make Ahead and Storage

Storing Leftovers

If you have any Shrimp Alfredo left (a big if!), transfer everything to an airtight container and refrigerate within two hours of cooking. The pasta and shrimp will keep well for up to two days, though the texture is at its best when enjoyed fresh.

Freezing

While creamy sauces can sometimes separate in the freezer, you can freeze Shrimp Alfredo for up to a month if needed. Be sure to cool it completely first, then store in a tightly sealed, freezer-safe container. For best results, try to freeze just the sauce and shrimp, adding freshly cooked pasta when reheating.

Reheating

To reheat, gently warm the pasta and shrimp together in a skillet over medium-low heat, adding a splash of milk or cream to restore the sauce’s creaminess. Avoid microwaving for too long, as shrimp can become rubbery, and stir frequently to ensure even heating. Patience is the name of the game for creamy, perfectly reheated leftovers!

FAQs

Can I use frozen shrimp for Shrimp Alfredo?

Absolutely! Just make sure to thaw the shrimp completely and pat them dry before cooking. This will help you achieve that wonderful golden sear and prevent water from thinning out your sauce.

Which pasta shapes can I substitute for fettuccine?

While fettuccine is the classic choice for Shrimp Alfredo, linguine, spaghetti, and even short pastas like penne or rigatoni will work. Just keep in mind that the sauce clings best to long, flat noodles.

How can I lighten up the Alfredo sauce?

If you’re looking for a lighter version, try using half-and-half instead of heavy cream and cut back a bit on the butter. You can also bulk up the sauce with steamed veggies for added nutrition and a burst of color.

What’s the secret to smooth, non-grainy Alfredo sauce?

Freshly grated Parmesan cheese is the secret weapon here! Pre-grated cheese often contains anti-caking agents, which can result in a less creamy sauce. Add the cheese off the heat for extra insurance against clumping.

Can I make Shrimp Alfredo without garlic?

Yes, you can omit garlic if needed, though it does add wonderful depth to the sauce. Try substituting with a pinch of shallot or even a dash of garlic powder for a subtler effect.

Final Thoughts

I can’t recommend this Shrimp Alfredo recipe enough if you love a dish that’s equal parts impressive and comforting. Whether it’s a cozy weeknight or a special occasion, the creamy sauce, tender shrimp, and perfectly twirled pasta will always have friends and family coming back for another forkful. Dive in and enjoy — you deserve every decadent bite!

Shrimp Alfredo Recipe

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4.6 from 6 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a decadent and creamy seafood pasta dish with this delicious Shrimp Alfredo recipe. Perfectly cooked fettuccine tossed in a rich Parmesan cream sauce and topped with succulent shrimp, this dish is sure to impress your family and friends.

Ingredients

Scale

Fettuccine Pasta:

12 ounces fettuccine pasta

Shrimp:

1 pound large shrimp (peeled and deveined)

Sauce:

2 tablespoons olive oil
4 tablespoons unsalted butter
4 cloves garlic (minced)
1 1/2 cups heavy cream
1 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)

Garnish:

2 tablespoons chopped parsley

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Instructions

Cook the Pasta: Boil fettuccine until al dente, then drain and set aside, reserving pasta water.
Cook the Shrimp: Sauté shrimp in olive oil until pink; set aside.
Make the Sauce: Sauté garlic in butter, then add cream, Parmesan, and spices. Simmer until thickened.
Combine: Toss pasta in the sauce, adding reserved water as needed. Add shrimp and heat through.
Garnish and Serve: Sprinkle with parsley and serve hot.