If you have a craving for something rich, comforting, and indulgently creamy, this Shrimp Alfredo Recipe is exactly what your kitchen needs. Combining tender, juicy shrimp with perfectly cooked fettuccine and a luscious homemade Alfredo sauce, this dish is a celebration of classic Italian-American flavors that never fail to impress. Whether you’re cooking for a weeknight dinner or a special occasion, this recipe brings the restaurant-quality experience effortlessly to your table every time.
Ingredients You’ll Need
These simple yet essential ingredients come together beautifully to create a sauce that is velvety, flavorful, and satisfying, while the shrimp and pasta provide perfect texture and balance.
- 12 ounces fettuccine pasta: The traditional choice for Alfredo, its broad ribbons hold the rich sauce perfectly.
- 1 pound large shrimp, peeled and deveined: Adds a delicate seafood sweetness that pairs amazingly with the creamy sauce.
- 1 teaspoon salt, divided: Ensures proper seasoning in both the pasta water and the sauce for balanced flavor.
- 1/2 teaspoon black pepper, divided: Provides just the right hint of warmth and depth.
- 2 tablespoons olive oil: Helps sear the shrimp beautifully without overpowering their flavor.
- 3 tablespoons unsalted butter: The foundation of the sauce’s rich and silky texture.
- 4 cloves garlic, minced: Adds aromatic depth and a savory punch.
- 1 1/2 cups heavy cream: Creates the luscious, creamy body that makes Alfredo so indulgent.
- 1 cup freshly grated Parmesan cheese: The heart of the sauce’s cheesy goodness; freshly grated is key for smooth melting.
- 1/4 teaspoon nutmeg (optional): A subtle touch to elevate the sauce with warm, aromatic notes.
- 2 tablespoons chopped fresh parsley for garnish: Brightens up the dish with a fresh pop of color and flavor.
How to Make Shrimp Alfredo Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente — this means it should be tender but still firm to the bite. Don’t forget to save about half a cup of pasta water before draining; this starchy water is a secret weapon to loosen the sauce later if needed.
Step 2: Prepare and Cook the Shrimp
While the pasta is cooking, pat your shrimp dry and season them with half of the salt and pepper. Heat olive oil in a large skillet over medium-high heat, and lay the shrimp in a single layer for even cooking. They only need 1 to 2 minutes per side — watch as they turn a gorgeous pink and curl slightly. Once done, transfer them to a plate and set aside to preserve their juiciness.
Step 3: Make the Alfredo Sauce
Lower the heat to medium and melt the butter in the same skillet, letting it soak up those shrimp flavors. Add the minced garlic and cook for just about 30 seconds until you can smell that incredible aroma. Pour in the heavy cream and gently bring it to a simmer; keep it at a low simmer and let it thicken a little over 3 to 4 minutes. Then stir in the freshly grated Parmesan cheese, remaining salt and pepper, and if you like, a pinch of nutmeg. Keep stirring until you reach a smooth, creamy perfection that clings to your spoon.
Step 4: Combine Pasta, Shrimp, and Sauce
Now it’s time to bring it all together. Toss the cooked fettuccine into the sauce, mixing well to coat every strand. If the sauce feels too thick, splash in a little of your reserved pasta water to loosen it until it’s silky and luscious. Gently return the shrimp to the skillet, folding them into the creamy sauce, warming them through without overcooking.
How to Serve Shrimp Alfredo Recipe
Garnishes
Finishing with freshly chopped parsley adds a vibrant green contrast and a touch of fresh flavor that complements the richness beautifully. You can also sprinkle on a little extra Parmesan for an irresistible cheesy topping.
Side Dishes
Pair this Shrimp Alfredo Recipe with a crisp green salad or some steamed broccoli for freshness and crunch. Garlic bread or warm crusty rolls also make excellent companions to mop up every bit of that creamy sauce.
Creative Ways to Present
For an elegant touch, serve your Shrimp Alfredo in individual shallow bowls, garnished with lemon wedges to add a subtle citrus brightness if desired. If you’re entertaining, consider plating on a bed of sautéed spinach or tossing in some sun-dried tomatoes for color and extra flavor.
Make Ahead and Storage
Storing Leftovers
Leftover Shrimp Alfredo can be stored in an airtight container in the refrigerator for up to 2 days. Since the sauce thickens upon standing, adding a splash of cream or milk while reheating will help restore its creamy texture.
Freezing
Freezing this dish is not recommended due to the cream-based sauce, which can separate and become grainy when thawed. Instead, prepare fresh or freeze just the cooked shrimp and pasta separately without sauce if you want to plan ahead.
Reheating
To reheat, warm the leftovers gently over low heat on the stovetop, stirring frequently. Add a splash of cream, milk, or even reserved pasta water to loosen the sauce and bring back its original silky consistency. Avoid microwaving at high heat to prevent the sauce from breaking.
FAQs
Can I use frozen shrimp for this Shrimp Alfredo Recipe?
Absolutely! Just make sure to thaw them completely and pat them dry well before cooking to prevent excess moisture, which can dilute the sauce and affect texture.
What type of pasta works best for Shrimp Alfredo?
Traditionally, fettuccine is preferred because its wide, flat shape holds the creamy sauce beautifully. However, linguine or tagliatelle also work wonderfully if that’s what you have on hand.
Can I add vegetables to this recipe?
Definitely! Steamed broccoli, sautéed mushrooms, or even sun-dried tomatoes make fantastic additions, adding color, texture, and extra nutrition to your dish.
Is it okay to substitute half-and-half or milk for heavy cream?
Using half-and-half or milk will result in a thinner sauce that might not have the same decadent richness. If you opt for substitutions, consider adding a bit of flour or cornstarch to help thicken the sauce.
How can I make the sauce less salty if it tastes too strong?
Try adding a splash more cream or some reserved pasta water to mellow out the saltiness. Remember, Parmesan cheese can add saltiness too, so adjust seasoning gradually as you go.
Final Thoughts
There is something incredibly satisfying about a homemade Shrimp Alfredo Recipe that creates such a warm, comforting atmosphere around your dining table. With its easy steps and unbeatable flavor, it’s a recipe you’ll feel proud to share with family and friends again and again. So go ahead, give this beautiful dish a try and watch it become one of your all-time favorites!
Print
Shrimp Alfredo Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian American
- Diet: Pescatarian
Description
This classic Shrimp Alfredo recipe features tender shrimp and fettuccine pasta coated in a rich, creamy Parmesan sauce. Perfect for an easy yet impressive Italian American seafood dinner, this stovetop dish combines buttery garlic sauce with perfectly cooked shrimp and pasta for a comforting meal.
Ingredients
Pasta
- 12 ounces fettuccine pasta
Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 2 tablespoons olive oil
Sauce
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/4 teaspoon nutmeg (optional)
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining the pasta. Set the pasta aside.
- Prepare the shrimp: Pat the shrimp dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper evenly. Heat the olive oil in a large skillet over medium-high heat.
- Cook the shrimp: Add the shrimp in a single layer to the hot skillet. Cook for 1 to 2 minutes per side until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set them aside.
- Make the Alfredo sauce: Reduce the heat to medium in the same skillet. Add the butter and allow it to melt. Stir in the minced garlic and cook for 30 seconds until fragrant without browning.
- Add cream and cheese: Pour in the heavy cream and bring it to a gentle simmer. Let it cook for 3 to 4 minutes until slightly thickened. Stir in the Parmesan cheese along with the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and nutmeg if using. Continue stirring until the sauce is smooth and creamy.
- Toss pasta with sauce: Add the cooked fettuccine to the skillet and toss to coat evenly with the Alfredo sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to desired consistency.
- Combine shrimp and pasta: Return the cooked shrimp to the skillet and gently toss everything together until the shrimp are warmed through.
- Garnish and serve: Sprinkle the dish with chopped fresh parsley for a pop of color and freshness. Serve the Shrimp Alfredo immediately while hot and creamy.
Notes
- Use freshly grated Parmesan cheese for best flavor and a smooth sauce texture.
- If the sauce becomes too thick, add reserved pasta water or a little extra cream to thin it out.
- Add steamed broccoli or sautéed mushrooms to include more vegetables and variation.
