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Shrimp Alfredo Recipe

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4.6 from 55 reviews

This Shrimp Alfredo recipe is a creamy, savory pasta dish that combines tender shrimp with a rich Parmesan and garlic cream sauce. Easy to prepare in under 30 minutes, it’s a perfect weeknight dinner that feels indulgent yet approachable. The buttery fettuccine coated in velvety Alfredo sauce, enhanced with fresh parsley, makes for a comforting and flavorful meal.

Ingredients

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Shrimp and Pasta

  • 1/2 lb. medium-sized shrimp (36/40, peeled and deveined, frozen or fresh)
  • 1/2 lb. fettuccine

Sauce

  • 2 Tbsp butter, divided
  • 4 garlic cloves, minced
  • 1 cup heavy cream
  • 3/4 cup Parmesan cheese, grated
  • 1/8 tsp salt, or to taste
  • 1/4 tsp freshly cracked black pepper, or to taste
  • 1 Tbsp fresh parsley, chopped (optional)

Instructions

  1. Prepare Shrimp: If using frozen shrimp, thaw completely and peel if not already done. You may remove the tails or leave them on according to preference. Pat the shrimp dry on a cutting board and season lightly with salt and pepper.
  2. Cook Fettuccine: Bring a large pot of salted water to a boil. Add the fettuccine and cook until tender, about 7 to 10 minutes. Before draining, reserve ½ cup of the pasta cooking water, then drain the pasta in a colander.
  3. Cook Shrimp: Heat 1 tablespoon butter in a large skillet over medium heat. Swirl to coat the pan evenly. Add the shrimp and cook for 1 to 2 minutes per side until they turn opaque and pink, being careful not to overcook. Remove shrimp from the skillet and place in a clean bowl, keeping any juices.
  4. Sauté Garlic: Lower heat to medium-low and add remaining 1 tablespoon butter to the skillet. Add minced garlic and sauté for 1 to 2 minutes until fragrant but not browned.
  5. Make Alfredo Sauce: Pour the heavy cream into the skillet and whisk to deglaze, scraping up any browned bits from the bottom. Bring to a gentle simmer. Gradually whisk in the Parmesan cheese until melted and smooth. Season the sauce with salt and freshly cracked black pepper to taste.
  6. Combine Pasta and Shrimp: Return the drained fettuccine and cooked shrimp, including any liquid from the shrimp bowl, into the skillet with the sauce. Toss gently to coat everything evenly. If the sauce is too thick, add reserved pasta water a tablespoon at a time to loosen.
  7. Final Seasoning and Serve: Taste and adjust seasoning if needed. Garnish with chopped fresh parsley if desired. Serve immediately for a rich and comforting meal.

Notes

  • Do not overcook the shrimp to keep them tender and juicy.
  • Reserve pasta water is key to adjusting the thickness of your sauce perfectly.
  • Freshly grated Parmesan melts better and offers superior flavor compared to pre-grated versions.
  • You can substitute fettuccine with other pasta shapes like linguine or tagliatelle.
  • For a lighter version, consider using half-and-half instead of heavy cream, but the sauce will be less rich.

Find it online: https://queenrecipe.com/shrimp-alfredo-recipe/