Dinner can be ready in less than 30 minutes with this easy and decadent Shrimp Alfredo recipe. Why order out when you can make it at home?
Serve with fresh garlic bread for an amazing weeknight dinner.
Shrimp Alfredo is a fantastic quick and easy weeknight dinner, but it’s also special enough for guests! What could be better than delicious shrimp and fettuccine pasta smothered in a garlicky cream sauce?
Why This Recipe Works
- Sauteeing the shrimp with garlic adds a punch of flavor to the dish.
- Using Freshly grated parmesan cheese ensures it melts easily into the sauce.
- Finishing the pasta in the sauce allows the sauce to coat the fettuccine and soak up the flavor.
Shrimp Fettuccine Alfredo From Scratch
Shrimp Alfredo used to be one of my favorite dishes to order when dining out. But now that I’ve perfected my own recipe, I can make it homemade for a lot less money, and it tastes absolutely fantastic.
Shrimp Buying Guide
There are a lot of choices when buying shrimp. Here’s some guidance for making the best purchase.
- Fresh isn’t as fresh as you think. Just because shrimp is displayed raw doesn’t mean it’s freshly caught. Only a small percentage (about 10%) sold in the US comes from the US. The rest is imported so chances are it’s has been previously frozen. Be sure to ask at the counter and don’t buy defrosted.
- When buying frozen, choose individually quick-frozen shrimp, as you can thaw exactly what you need.
- Buy untreated shrimp. Some manufacturers chemically treat frozen shrimp so check the ingredients on the bag and make sure “Shrimp” is the only ingredient listed.
How To Defrost Frozen Shrimp
Thaw overnight in the refrigerator in a covered bowl. Or for a quicker option, place them in a colander and run under cold water for a few minutes. Be sure to thoroughly dry the shrimp before cooking. For detailed information on this topic, see my post on how to thaw frozen shrimp
How to Tell Shrimp Are Cooked
Shrimp cook super fast! Depending on their size and temperature of your pan, they can cook in seconds so keep an eye on them! As soon as they turn from translucent gray to opaque pink, they’re done!
How To Make Shrimp Alfredo
Cook the fettuccine. Meanwhile, saute the shrimp with garlic, remove from pan and set aside. Make the sauce using cream, butter, Parmesan cheese, and seasoning. Add the pasta and shrimp back to the pan to coat before serving.
Step By Step Instructions
Cook the pasta in salted water until just under done.
When cooking pasta, add enough salt to the water to season the pasta. Even the best sauce can’t fix bland pasta.
Meanwhile, melt 2 tablespoons of butter in a saucepan over medium-low heat. Saute the shrimp for 3-4 minutes, stirring occasionally, until shrimp are pink and opaque.
Add the garlic and cook another minute. Remove the shrimp from the pan and set aside. Using the same pan, heat the cream over low-medium heat.
Add the remaining butter and whisk gently until melted.
Mix in the cheese. Season with freshly grated black pepper.
Some Parmesan cheese is salty, so be sure to taste before seasoning with salt.
Drain the pasta, reserving 2 cups pasta cooking liquid. Add pasta to the pan with the cooked shrimp, gently toss to coat in the Alfredo sauce (adding some of the pasta water if needed to loosen).
Top with more grated cheese and chopped parsley. Serve hot.
Tips For Perfect Shrimp Alfredo
- There’s nothing worse than mushy pasta. For this recipe — it should still have a good bite. I recommend tasting your pasta for doneness about three minutes before the time on the box. You want a good firmness in the center. It will finish cooking in the sauce.
- Don’t use oil in your pasta water– it will cause the sauce to just slip off the pasta instead of coating it.
- Use Cream with high-fat content as it thickens when cooked without the use of flour thickening agent.
- Be sure to serve immediately as Alfredo sauce will dry out as it cools causing the dish to start to clump together.
Other Great Seafood
FAQs
If you need to substitute heavy cream in Alfredo sauce you can use sour cream, Greek yogurt, non-dairy substitutes, or cream cheese. All alternatives can be mixed with milk or stock to achieve the best consistency.
The best way to make it ahead is to make the sauce, chill in an airtight container in the fridge for up to three days. Then to reheat, cook the pasta, and add it to the sauce before serving.
Anything from garlic bread to roasted broccoli goes great with Shrimp Fettuccine Alfredo.
Use cheese with lots of flavor that will melt easily into the sauce like Parmesan cheese, Pecorino Romano, Asiago, or Grana Padano.
Did you make this?
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Let’s Make Ultimate Shrimp Alfredo
Ingredients
- 1 pound Fettuccine
- 10 tablespoons butter
- 1 pound shrimp peeled and deveined, tails removed if desired
- 2 cloves garlic minced
- 2 cups heavy cream UK double cream
- ¾ cup freshly grated Parmesan cheese plus more for serving
- Salt and black pepper to taste
- 1 tablespoon Fresh parsley Chopped
Instructions
- Cook the pasta in salted water until just underdone.
- Meanwhile, melt 2 tablespoons of butter in a saucepan over medium-low heat.
- Saute the shrimp for 3-4 minutes, stirring occasionally, until shrimp are pink and opaque.
- Add the garlic and cook another minute. Remove the shrimp from the pan and set aside.
- Using the same pan, heat the cream over low-medium heat.
- Add the remaining butter and whisk gently until melted. Mix in the cheese. Season with freshly grated black pepper.
- Drain the pasta, reserving 2 cups pasta cooking liquid. Add it to the pan with the cooked shrimp, gently toss to coat in the Alfredo sauce (adding some of the pasta water if needed to loosen).
- Top with more grated cheese and chopped parsley. Serve immediately.
Tips + Notes
- Shrimp cook super fast! Depending on size and temperature of your pan, they can cook in seconds so keep an eye on them! As soon as they turn from translucent gray to opaque pink, they’re done!
- There’s nothing worse than mushy pasta. For this recipe — it should still have a good bite. I recommend tasting your pasta for doneness about three minutes before the time on the box. You want a good firmness in the center. It will finish cooking in the sauce.
- Some Parmesan cheese is salty, so be sure to taste before seasoning with salt.
- Be sure to serve immediately as Alfredo sauce will dry out as it cools causing the dish to start to clump together.
VIRGINIA H DUFFEK says
Absolutely the best recipe. And I have tried plenty. Easy, quick and delicious.
Erren's Kitchen says
Thank you so much 🙂
Pamela says
Better than olive garden! Everybody loved it! It’s just fantastic and easy to make!
Erren Hart says
That’s so wonderful to hear! I’m so happy you enjoyed the recipe so much! Thanks for letting me know! 🙂
Anne Nelson says
This is an easy and great recipe. My family loved it. Even my picky eater!
Erren Hart says
I’m so delighted to hear you liked it! 🙂