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Shrimp Alfredo Recipe

Shrimp Alfredo Recipe
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★★★★★

5.1 from 22 reviews

This Shrimp Alfredo recipe combines tender, succulent shrimp with creamy, rich Alfredo sauce over perfectly cooked fettuccine. It’s a classic Italian-American favorite that’s simple to prepare yet indulgently flavorful, perfect for a comforting weeknight dinner or a special occasion.

Ingredients

Scale

Pasta

  • ½ lb. fettuccine

Seafood

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

Sauce

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

Instructions

  1. Prepare the shrimp: If using frozen shrimp, thaw completely and peel. You can leave the tails on or remove them based on preference. Pat the shrimp dry with a paper towel 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, approximately 7-10 minutes. Before draining, reserve ½ cup of the starchy pasta water to help adjust the sauce consistency later.
  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 they turn opaque and pink. Avoid overcooking. Transfer the cooked shrimp to a clean bowl, retaining any juices.
  4. Sauté the garlic: Reduce heat to medium-low. Add the remaining 1 tablespoon of butter to the skillet along with the minced garlic. Sauté for 1-2 minutes until fragrant but not browned.
  5. Make the Alfredo sauce: Pour in the heavy cream and whisk, scraping up any browned bits from the pan. Bring the cream to a gentle simmer.
  6. Add Parmesan and season: Whisk the Parmesan cheese into the hot cream until fully melted and smooth. Season the sauce with salt and freshly cracked black pepper to taste.
  7. Combine pasta and shrimp: Add the drained fettuccine and cooked shrimp (including any accumulated liquid) back into the skillet. Toss everything together to coat evenly in the sauce. If the sauce is too thick or dry, loosen it by adding reserved pasta water a few tablespoons at a time until desired consistency is reached.
  8. Final seasoning and garnish: Taste the dish and adjust seasoning with additional salt or pepper if needed. Sprinkle with freshly chopped parsley if using, and serve immediately while hot.

Notes

  • For best flavor, use freshly grated Parmesan cheese rather than pre-grated varieties.
  • If you prefer, you can remove the shrimp tails before cooking for easier eating.
  • Adjust the consistency of the sauce with reserved pasta water as needed to avoid it becoming too thick.
  • This recipe is best served immediately but can be reheated gently with a splash of cream or milk to restore creaminess.
  • Feel free to add a pinch of crushed red pepper flakes for a spicy kick.

Nutrition

Keywords: Shrimp Alfredo, Fettuccine Alfredo, Shrimp pasta, Creamy pasta, Italian dinner recipe

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