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Shrimp Alfredo Recipe

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4 from 3 reviews

This creamy and indulgent Shrimp Alfredo recipe combines perfectly cooked shrimp with tender fettuccine pasta, smothered in a rich, homemade Alfredo sauce made from butter, garlic, heavy cream, and Parmesan cheese. Ready in just 30 minutes, this comforting Italian-American classic is ideal for a quick weeknight dinner or a special occasion.

Ingredients

Shrimp and Pasta

  • ½ lb. frozen or fresh medium-sized shrimp (36/40, peeled and deveined)
  • ½ lb. fettuccine pasta

Sauce

  • 2 Tbsp butter, divided
  • 4 garlic cloves, minced
  • 1 cup heavy cream
  • ¾ cup Parmesan cheese
  • ⅛ tsp salt (or to taste)
  • ¼ tsp freshly cracked black pepper (or to taste)
  • 1 Tbsp fresh parsley, chopped (optional)

Instructions

  1. Prepare the Shrimp: If using frozen shrimp, thaw completely and peel, removing tails if preferred. Pat the shrimp dry and season lightly with salt and pepper.
  2. Cook the Fettuccine: Bring a large pot of salted water to a boil. Add the fettuccine and cook until tender, about 7-10 minutes. Before draining, reserve ½ cup of pasta water, then drain the pasta in a colander.
  3. Cook the Shrimp: Heat 1 tablespoon of butter in a large skillet over medium heat. Once melted and hot, add the shrimp and cook for 1-2 minutes per side until the shrimp turn opaque and pink. Avoid overcooking. Transfer cooked shrimp to a clean bowl, reserving any juices.
  4. Sauté Garlic: Reduce the heat to medium-low and add the remaining 1 tablespoon butter to the skillet. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
  5. Make Alfredo Sauce: Pour in the heavy cream, whisking to lift any browned bits from the skillet. Allow the cream to gently simmer.
  6. Add Cheese: Whisk in the Parmesan cheese until fully melted and the sauce is smooth. Season with salt and freshly cracked black pepper to taste.
  7. Combine Pasta and Shrimp: Add the drained pasta and cooked shrimp (including any juices) back into the skillet with the sauce. Toss everything together to coat evenly. If the sauce is too thick, add some reserved pasta water gradually to loosen it.
  8. Final Seasoning and Serve: Taste and adjust salt and pepper if necessary. Garnish with chopped fresh parsley if desired, and serve immediately while hot.

Notes

  • Use fresh shrimp for a more vibrant flavor, but frozen works well if thawed properly.
  • Do not overcook the shrimp; they cook quickly and become tough if left too long.
  • Reserve pasta water to adjust sauce thickness and help sauce adhere better to the pasta.
  • Freshly grated Parmesan cheese melts better and gives a richer flavor compared to pre-grated varieties.
  • Add a pinch of red pepper flakes for a spicy kick if desired.
  • For a lighter version, substitute half-and-half for heavy cream, though the sauce will be less rich.

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