Shrimp Alfredo

This scrumptious and easy Shrimp Alfredo recipe involves pan sautéed shrimp and fettuccine pasta in a creamy garlic Parmesan cheese sauce. It is a perfect company-worthy shrimp pasta dish that is quick enough to make for a weeknight dinner.

Creamy Shrimp Alfredo

This creamy shrimp alfredo recipe is a must-try for seafood lovers. With a rich and flavorful homemade alfredo sauce, tender shrimp, and perfectly cooked pasta, this dish is sure to become a new favorite. This is one of my and my daughter’s favorite recipes. I love to serve this delicious recipe with garlic cheese bread, roasted asparagus, sauteed spinach, or a fresh garden salad. Take it over the top and serve it with a glass of Pinot Grigio or Sauvignon Blanc. For a change of pace, try my chicken alfredo.

Shrimp Alfredo Pasta Ingredients

How to Make Shrimp Alfredo

Bring a large pot of salted water to boil over medium-high heat. Cook the fettuccine al dente according to the package instructions and drain well. Meanwhile, melt 6 tablespoons of butter in a large skillet over medium-low heat. Add the garlic and cook for about 1 minute, stirring constantly. Then whisk in the heavy cream and simmer for about 5 minutes.

While it is simmering, melt the remaining 2 tablespoons of butter in another skillet over medium heat. Pat the shrimp dry with paper towels. Add the shrimp and cook for about 2 minutes on each side. Now reduce the heat on the cream mixture to very low. Then, stir the shredded Parmesan Cheese into the mixture and season with salt and pepper to taste. Finally, add the cooked shrimp and fettuccine to the skillet with the sauce. Toss to coat while warming for a few minutes. Garnish with chopped fresh parsley.

Recipe Tips

• Cook the pasta slightly al dente. All dente is where the pasta is a little chewy and a little firm. This is the best way to cook pasta that is going to be warmed again.
• Reserve 1/2 cup of pasta water. If the Alfredo sauce becomes too thick, add a couple of tablespoons of reserved pasta water and stir to blend.
• When shrimp are done, they turn light pink on the outside and are no longer translucent but more white on the inside. Another way to identify when shrimp are cooked through is they curl into a ‘C” shape, but you don’t want that “C” too tight.
• I like using the larger shrimp, but you could use medium-sized shrimp as well. However, they will cook faster, so ensure you are on top of things. If shrimp are overcooked, they will become dry and rubbery.

How to Peel and Devein Shrimp

To peel shrimp, pull on the legs, and the shell will begin to peel away easily. You can keep or remove the tails depending on how you intend to serve your recipe. I recommend removing the tails if serving in pasta. However, if serving as an appetizer, keep the tails on. It is easier for your guests to grasp and eat them that way.

To devein the shrimp, take a small paring knife and make a shallow cut down the center of the back to the top edge of where the tail was. Remove the intestine by running the back of the shrimp under cool running water and rubbing it with your fingers so the vein will rinse out easily.

Store and Reheat

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on low on the stovetop, stirring frequently or in the microwave at reduced power.

Freeze for up to 2 months. Thaw in the refrigerator before reheating on the stovetop over low heat or in the microwave at reduced power.

More Shrimp Recipe

Shrimp Alfredo Pasta Recipe

A quick and easy delicious Shrimp Fettuccine Alfredo recipe with tender shrimp cooked in butter and tossed with fettuccine noodles in a rich, creamy Alfredo sauce.

5 from 18 votes

Print Pin Rate

Course: main meal pasta

Cuisine: Italian

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Servings: 4 servings

Calories: 951kcal

Author: Beth Pierce

Ingredients

• 1 lb. shrimp 16-20 count peeled deveined, and tails removed
• 12 ounces fettuccine
• 8 tablespoons butter
• 2 cloves garlic finely minced
• 1 cup heavy cream
• 1 ¼ cups freshly shredded Parmesan cheese
• salt and pepper to taste
• 1 teaspoon chopped fresh parsley

Instructions

• Bring a large pot of water to a boil. Cook the fettuccine al dente according to the package instructions and drain well.
• Meanwhile, melt 6 tablespoons of butter in a large skillet over medium-low heat. Add the garlic and cook for 1 minute, stirring constantly.  Pour in the heavy cream and simmer for 4-5 minutes.
• Pat the shrimp dry. Melt the remaining 2 tablespoons of butter in another skillet over medium heat.  Add the shrimp and cook for about 1 1/2-2 minutes each side.
• Reduce the heat on the cream mixture to very low. Stir the shredded Parmesan into the cream mixture until melted.  Season with salt and pepper to taste.  Add the shrimp and fettuccine to the skillet with the sauce. Toss to coat and warm.  Garnish with parsley.

Notes

• Cook the pasta slightly al dente.  All dente is where the pasta is a little chewy and a little firm. This is the best way to cook pasta that will be warmed again.
• Reserve 1/2 cup of pasta water.  If the Alfredo sauce becomes too thick, add a couple of tablespoons of reserved pasta water and stir to blend.
• When shrimp are done, they turn light pink on the outside and are no longer translucent but more white on the inside.  Another way to identify when shrimp are cooked through is they curl into a ‘C” shape, but you don’t want that “C” too tight.
• I like using the larger shrimp, but you could use medium size shrimp as well.  However, they will cook faster, so ensure you are on top of things.  If shrimp are overcooked, they will become dry and rubbery.
• Minced garlic takes about 1 minute to cook. It should be cooked over medium-low heat and stirred constantly to ensure it does not burn and turn bitter.
• Gently simmer the cream/butter mixture to ensure that it thickens.
• For optimum flavor, use fresh Parmesan Cheese and reduce the heat to low before stirring it in for a perfect, even melt.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on low on the stovetop stirring frequently or in the microwave at reduced power.
• Freeze for up to 2 months. Thaw in the refrigerator before reheating on the stovetop over low heat or in the microwave at reduced power.

Nutrition

Calories: 951kcal | Carbohydrates: 64g | Protein: 48g | Fat: 57g | Saturated Fat: 34g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 403mg | Sodium: 850mg | Potassium: 605mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1873IU | Vitamin C: 1mg | Calcium: 521mg | Iron: 3mg

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