Shrimp Alfredo Recipe

Introduction

Shrimp Alfredo is a rich and creamy pasta dish that combines tender shrimp with a luscious homemade Alfredo sauce. Perfect for a comforting weeknight dinner or a special occasion, this recipe delivers restaurant-quality flavors with easy-to-follow steps.

Ingredients

• 1 lb fettuccine or linguine
• 1 tbsp sea salt (for pasta water)
• 1.5 lbs large or jumbo shrimp, peeled & deveined
• 4 tbsp olive oil (2 for shrimp, 2 optional for pasta)
• 6 cloves garlic, minced (2 for shrimp, 4 for sauce)
• 1 tsp salt (½ for shrimp, ½ for sauce)
• ½ tsp black pepper (¼ for shrimp, ¼ for sauce)
• Pinch red pepper flakes (optional)
• 1 stick (½ cup) unsalted butter
• 2 cups heavy cream
• 1.5 cups freshly grated Parmesan cheese
• Pinch grated nutmeg (optional)
• Fresh parsley, chopped (for garnish)
• Extra freshly grated Parmesan cheese (for garnish)

Instructions

1. Step 1: Peel and devein shrimp; pat thoroughly dry. Mince all garlic cloves. Grate Parmesan cheese finely.
2. Step 2: Bring a large pot of heavily salted water (1 tbsp salt) to a rolling boil. Add fettuccine; stir and cook to al dente according to package directions. Reserve 1 to 1.5 cups of starchy pasta water. Drain pasta, do not rinse.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season shrimp with ½ tsp salt, ¼ tsp black pepper, and optional red pepper flakes. Sear shrimp in a single layer (in batches if needed) for 1–2 minutes per side until pink and opaque. Add 2 cloves minced garlic during the last 30 seconds; cook until fragrant. Remove shrimp immediately and set aside to prevent overcooking.
4. Step 4: In a separate large pan, melt 1 stick (½ cup) unsalted butter over medium heat. Add 4 cloves minced garlic; sauté 1–2 minutes until fragrant without browning. Pour in 2 cups heavy cream; bring to a gentle simmer for 2–3 minutes to thicken. Reduce heat to low, then gradually whisk in 1.5 cups freshly grated Parmesan cheese until melted and smooth. Do not boil once cheese is added. Season with ½ tsp salt, ¼ tsp black pepper, and optional pinch of nutmeg. Taste and adjust seasonings. Adjust consistency with reserved pasta water if desired, whisking in 1 tbsp at a time.
5. Step 5: Add drained pasta and cooked shrimp directly into the pan with the warm Alfredo sauce. Gently toss everything to combine, ensuring every strand of pasta and shrimp is coated. Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese.

Tips & Variations

• For a lighter version, substitute half-and-half for the heavy cream, but expect a less creamy sauce.
• Add sautéed mushrooms or steamed broccoli for more texture and nutrients.
• Use fresh Parmesan for the best melting and flavor; pre-grated cheese may not melt as smoothly.
• If your sauce thickens too much, thin it out with reserved pasta water, adding a little at a time.
• To keep shrimp tender, avoid overcooking by removing them from the pan as soon as they turn pink.

Storage

Store leftover Shrimp Alfredo in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of cream or milk to loosen the sauce as needed. Avoid microwave reheating at high heat to prevent sauce separation and overcooked shrimp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Thaw them completely and pat dry before cooking to ensure even searing and prevent excess moisture in the pan.

What pasta works best with Alfredo sauce?

Traditional fettuccine is ideal because its wide shape holds the creamy sauce well, but linguine or even tagliatelle are great alternatives.

Shrimp Alfredo Recipe

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4.8 from 707 reviews

This Shrimp Alfredo recipe features tender shrimp cooked to perfection and tossed with al dente fettuccine in a rich, creamy Alfredo sauce made from butter, heavy cream, garlic, and freshly grated Parmesan cheese. Seasoned with a touch of black pepper, salt, and optional nutmeg and red pepper flakes, this comforting Italian-American classic is garnished with fresh parsley and extra Parmesan for a luxurious and flavorful meal perfect for any occasion.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Entree
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Pasta

• 1 lb fettuccine or linguine
• 1 tbsp sea salt (for pasta water)
• 2 tbsp olive oil (optional for pasta)

Shrimp

• 1.5 lbs large or jumbo shrimp, peeled & deveined
• 2 tbsp olive oil
• 2 cloves garlic, minced
• ½ tsp salt
• ¼ tsp black pepper
• Pinch red pepper flakes (optional)

Alfredo Sauce

• 1 stick (½ cup) unsalted butter
• 4 cloves garlic, minced (4 cloves for sauce)
• 2 cups heavy cream
• 1.5 cups freshly grated Parmesan cheese
• ½ tsp salt
• ¼ tsp black pepper
• Pinch grated nutmeg (optional)

Garnish

• Fresh parsley, chopped
• Extra freshly grated Parmesan cheese

Instructions

1. Prepare Ingredients: Peel and devein the shrimp, then pat them thoroughly dry for best searing results. Mince all garlic cloves and finely grate the Parmesan cheese to ensure the sauce melts smoothly.
2. Cook Pasta: Bring a large pot of heavily salted water (1 tbsp salt) to a rolling boil. Add the fettuccine and cook according to the package directions until al dente. Reserve 1 to 1.5 cups of starchy pasta water, then drain the pasta without rinsing to maintain the starch coating.
3. Sear Shrimp: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season the shrimp with ½ tsp salt, ¼ tsp black pepper, and optional red pepper flakes. Sear the shrimp in a single layer, working in batches if needed, for 1 to 2 minutes per side until they turn pink and opaque. Add 2 cloves minced garlic in the last 30 seconds and cook until fragrant. Immediately remove the shrimp and set aside to avoid overcooking.
4. Craft Alfredo Sauce: In a separate large pan, melt ½ cup unsalted butter over medium heat. Add 4 cloves minced garlic and sauté gently for 1 to 2 minutes until fragrant without browning. Pour in 2 cups of heavy cream and bring the mixture to a gentle simmer, letting it thicken slightly for 2 to 3 minutes. Reduce the heat to low, then gradually whisk in 1.5 cups of freshly grated Parmesan cheese until smooth and melted. Avoid boiling after adding cheese to prevent curdling. Season with ½ tsp salt, ¼ tsp black pepper, and an optional pinch of nutmeg. Adjust the sauce consistency by whisking in reserved pasta water a tablespoon at a time as needed.
5. Combine and Serve: Add the drained pasta and cooked shrimp directly into the pan with the warm Alfredo sauce. Gently toss everything together, making sure every strand of pasta and each shrimp is well coated with the creamy sauce. Serve immediately, garnished with freshly chopped parsley and extra Parmesan cheese for added flavor and presentation.

Notes

• Do not rinse pasta after draining to keep the starch that helps the sauce cling.
• Reserve pasta water to adjust the sauce consistency as needed.
• Cook shrimp quickly and remove promptly to avoid rubbery texture.
• Do not boil the sauce after adding Parmesan to keep it silky smooth.
• Freshly grated Parmesan cheese is preferred over pre-grated for best melting and flavor.
• Optional red pepper flakes add a subtle heat that complements the richness of the sauce.

Keywords: Shrimp Alfredo, Creamy Shrimp Pasta, Fettuccine Alfredo, Garlic Parmesan Sauce, Italian Seafood Pasta