Shrimp Alfredo is a creamy, comforting pasta dish that brings together tender shrimp with rich, cheesy Alfredo sauce and perfectly cooked fettuccine noodles. The sauce is smooth and buttery, with a hint of garlic that really makes the flavors pop. It’s one of those dishes that feels both fancy and homey at the same time.
I love making Shrimp Alfredo when I want something that feels special but doesn’t take forever to prepare. The shrimp cook so quickly and add just the right amount of flavor and texture. A little parsley sprinkled on top gives it a fresh touch that brightens everything up. It’s always a crowd-pleaser whenever I serve it to family or friends.
My favorite way to enjoy Shrimp Alfredo is with a side of garlic bread and a simple green salad. The crunchy bread is perfect for soaking up any leftover sauce on your plate! It’s a meal that makes me feel cozy and happy, no matter the occasion. Plus, it’s easy enough to whip up after a busy day, which I truly appreciate.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp work well here. Just thaw frozen shrimp in cold water before cooking. If you can’t eat shellfish, chicken or mushrooms can be tasty substitutes.
Fettuccine pasta: This wide noodle holds the creamy sauce nicely, but linguine, spaghetti, or even penne can be used if that’s what you have.
Heavy cream and butter: These give the sauce its rich, creamy texture. You could try half-and-half for a lighter version, but the sauce won’t be quite as thick.
Parmesan cheese: Freshly grated is best for flavor and melt-in-your-mouth smoothness. If Parmesan isn’t handy, Pecorino Romano or Asiago are good substitutes.
Garlic: Fresh garlic adds a lovely aroma and taste. Garlic powder can work in a pinch but use less to avoid overpowering.
How Do I Make the Creamy Alfredo Sauce Without It Breaking?
Making a smooth, creamy Alfredo sauce can feel tricky, but these steps keep it lump-free and velvety:
- Use medium heat to melt butter gently without browning it.
- Add the cream slowly and stir constantly to combine well with the butter.
- Gradually sprinkle in the Parmesan cheese while stirring so it melts evenly and doesn’t clump.
- Avoid boiling the sauce once cheese is added—just a gentle simmer keeps the texture smooth.
Taking your time and stirring often helps the sauce come together beautifully. If it gets too thick, splash in a little pasta water to loosen it up!
Equipment You’ll Need
- Large pot – perfect for boiling the pasta without crowding it.
- Large skillet – roomy enough to cook shrimp and make sauce all in one pan.
- Wooden spoon – great for stirring the sauce gently without scraping the pan.
- Colander – to drain the pasta easily once cooked.
- Grater – for freshly shredding Parmesan cheese, which melts better than pre-grated.
Flavor Variations & Add-Ins
- Swap shrimp for grilled chicken for a milder protein option.
- Add sautéed mushrooms and spinach for an earthy, fresh touch.
- Mix in a pinch of nutmeg in the sauce to add warmth and depth.
- Top with crispy bacon bits for a smoky crunch contrast.
How to Make Shrimp Alfredo?
Ingredients You’ll Need:
For The Pasta and Shrimp:
- 8 oz fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
For The Alfredo Sauce:
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup unsalted butter
- 1 cup freshly grated Parmesan cheese
- Optional: pinch of red pepper flakes
How Much Time Will You Need?
This recipe takes about 20 minutes from start to finish. You’ll spend some time boiling pasta and cooking shrimp, then quickly prepare a creamy Alfredo sauce and mix it all together. It’s perfect for a delicious meal in no time!
Step-by-Step Instructions:
1. Cook The Pasta:
Bring a large pot of salted water to a boil. Add the fettuccine and cook until it’s just tender (al dente), following the package instructions. Drain the pasta and set it aside for now.
2. Cook The Shrimp:
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then cook them in the skillet. Let them cook about 2 minutes on each side or until they turn pink and opaque. Once done, remove the shrimp from the skillet and set aside.
3. Make The Alfredo Sauce:
In the same skillet, turn the heat down to medium. Add the minced garlic and sauté just until you smell its wonderful aroma—about 1 minute. Next, add the butter and let it melt completely. Pour in the heavy cream, stirring as it gently simmers. Slowly add the grated Parmesan cheese, stirring until the sauce is smooth and creamy. Season with a bit more salt, pepper, and red pepper flakes if you like a little heat.
4. Combine and Serve:
Add the cooked pasta and shrimp back into the skillet with the creamy Alfredo sauce. Toss everything gently so the noodles and shrimp are nicely coated. Let it cook together for 1 to 2 more minutes until warmed through and the sauce thickens just a bit. Take the skillet off the heat, sprinkle on fresh parsley and extra Parmesan cheese for a finishing touch, and serve right away!
Can I Use Frozen Shrimp for Shrimp Alfredo?
Yes! Just make sure to thaw the shrimp completely before cooking. The best way is to place them in a sealed bag and submerge in cold water for about 15-20 minutes. Pat dry before adding to the skillet to avoid excess moisture.
How Can I Make Shrimp Alfredo Lighter?
Try using half-and-half or whole milk instead of heavy cream and reduce the butter slightly. The sauce will be less rich but still creamy and delicious.
Can I Make Shrimp Alfredo Ahead of Time?
You can prepare the components ahead, but it’s best to toss the pasta, shrimp, and sauce together just before serving to keep the pasta from getting soggy and the sauce fresh.
What’s the Best Way to Store Leftovers?
Store leftover Shrimp Alfredo in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or microwave, adding a splash of cream or milk if the sauce thickens too much.
