Valentina Ablaev
This shrimp alfredo is a classic Italian dish we enjoy on repeat! This easy shrimp fettuccine alfredo boasts delicious juicy shrimp in a rich and creamy alfredo sauce. Every bite of pasta brings a medley of warm flavors and comfort; you can never go wrong with shrimp in alfredo!
Over here, we love alfredo recipes and everything from classic fettuccine alfredo and even to alfredo chicken stuffed shells! There is nothing quite like a delicious shrimp recipe, and our shrimp alfredo recipe is the perfect foolproof pasta dish. The alfredo sauce turns out rich and creamy every time, complementing the shrimp perfectly.
The BEST Shrimp Alfredo Recipe
There are countless variations of shrimp alfredo, and we have created the perfect version. This alfredo sauce is simple and easy to prepare; cooks of all skill levels can master it. The best part is that you get a restaurant-level dish for a fraction of the price.
Shrimp Alfredo Ingredients
- Fettuccine – our pasta of choice is fettuccine noodles because of the long, flat shape. The shape provides a large surface area to absorb the most sauce possible.
Substitute: Other great options for pasta are linguine, spaghetti, angel hair or short pasta like penne pasta or rigatoni! - Shrimp – large shrimp, peeled and deveined.
- Butter – the key to getting a rich alfredo sauce.
- Garlic – fresh minced garlic adds a great flavor to the alfredo sauce.
- Cream – heavy whipping cream is the base for every classic alfredo sauce.
Substitute: Half and half can also be used instead of heavy cream. The result will be a lighter sauce that is not as thick. - Flour- acts as a thickening agent for this alfredo sauce. Our recipe doesn’t require a roux; instead, the flour is mixed into the sauce. This makes our alfredo recipe simpler and more approachable.
- Parmesan – freshly grated parmesan cheese is the key to a flavorful and thick alfredo sauce.
See the recipe card below for a complete list of ingredients and quantities.
How to Make Shrimp Alfredo Pasta
The easiest step-by-step instructions for the perfect shrimp alfredo:
- Cook the pasta: In a large pot of salted water, boil the fettuccine pasta to al dente. Drain and set aside.
- Cook shrimp: Peel and clean the shrimp. Pat the shrimp dry with a paper towel and season with salt and black pepper. Saute the shrimp in a large skillet with some butter until fully cooked. Once the shrimp is cooked, remove it from the pan and set aside.
- Make the sauce: In the same pan, melt butter and add the minced garlic. Add heavy cream, whole milk, flour, and grated cheese to the pan. Whisk until smooth and combined. Bring the sauce to a light simmer and cook until the sauce has thickened.
- Combine: Add the cooked pasta and shrimp back into the skillet and toss to combine. Garnish with fresh parsley and cheese.
Expert Tips:
- Marry Me Shrimp Pasta: Elevate this dish with a few extra ingredients! Our tuscan pasta recipe is a classic and delicious dish, traditionally made with chicken! However, you can easily make it with shrimp, making for a delightful tuscan shrimp pasta! Simply add sun-dried tomatoes and spinach to the sauce, and viola!
- Freshly grated cheese: Freshly grated cheese is the key to a creamy and smooth alfredo sauce. Pre-grated cheese can result in a gritty sauce.
- Secret to the perfect alfredo sauce: A common issue for many when making an alfredo sauce is that their sauce will separate or turn into a gritty mess. Prevent this from happening by making sure that your sauce is never boiling. Overheating the sauce results in the fat separating from the liquid.
- Add vegetables: Shrimp alfredo with broccoli is a great way to get greens in with your favorite comfort meal! We also love to add sautéed mushrooms and even bell peppers!
What Goes Well with Shrimp Alfredo?
- Olive Garden Style: A restaurant-level meal deserves a restaurant-style presentation. What better way to serve this alfredo than with hot buttery breadsticks? Our homemade breadsticks are a hundred times better than Olive Garden.
- Side salad: Enjoy this rich alfredo pasta with a side salad! A light cabbage salad is an easy favorite!
Shrimp Alfredo FAQ’s
Large shrimp are best for alfredo because they are less likely to overcook. Small shrimp can overcook quickly and become rubbery.
Alfredo sauce is a rich and heavy dish, and there are a few ways to make it lighter to fit your dietary goals. Use half and half instead of heavy cream to cut a few calories. The sauce won’t be as rich, but still incredibly delicious.
Like most alfredo dishes, this pasta dish tastes best when served fresh. The high-fat content of Alfredo sauce means it tends to separate as it sits. For the best freshness and flavor, we recommend serving immediately.
Store & Reheat
- Storage. Keep leftovers in the fridge in an airtight container for 3-5 days.
- Reheat. To reheat leftovers, warm them up on a skillet until reheated. The pasta will absorb much of the sauce in the fridge and may seem dry. You can add a splash of cream to the skillet and stir the pasta. This will help to reactivate the sauce.
- Freeze. We do not recommend freezing this dish.
More Pasta Recipes
If you enjoyed this shrimp alfredo recipe, be sure to try our other popular alfredo recipes; here are some of our favorites:
If you tried this shrimp alfredo recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Shrimp Alfredo Pasta Recipe
Ingredients
- 8 oz fettuccine
- 1 lb raw shrimp
- ½ tsp salt or to taste
- ¼ tsp ground black pepper or to taste
- 2 Tbsp unsalted butter
alfredo sauce-
- 4 Tbsp unsalted butter
- 3 garlic cloves minced
- 1 1/2 cups heavy whipping cream
- 1/4 cup whole milk
- 1 Tbsp all-purpose flour
- 1 cup grated parmesan cheese
- salt and pepper to taste
Instructions
- Cook the fettuccine pasta to al dente according to package instructions.
- Clean the shrimp and pat dry with a paper towel.
- Season the shrimp on both sides with salt and pepper.
- In a deep skillet, melt 2 Tbsp of butter. Add the shrimp into the hot skillet and cook for 2 minutes per side.
- Once cooked, remove the shrimp from the skillet and set aside.
- To the same skillet, add 4 Tbsp of butter and minced garlic. Cook until the garlic is fragrant.
- Add the heavy cream, milk, flour, and parmesan cheese to the pan. Whisk lightly until combined.
- Keep the heat low-medium, and bring the sauce to a light simmer. Allow the sauce to thicken up slowly without allowing it to boil.
- Season the alfredo sauce with a pinch of salt and pepper to taste.
- Once the sauce has thickened, add the cooked noodles to the sauce and mix lightly without breaking up the noodles.
- Add the shrimp back into the skillet and mix lightly.
- Garnish the pasta with fresh parsley and extra-grated parmesan, and serve!
Notes
- Keep leftovers in an airtight container in the fridge for up to 5 days.
Reheat: Warm your leftover shrimp alfredo on a warm pan until reheated. Pro tip: If your pasta seems dry, add a splash of cream to the pan as it is reheating, and watch as the alfredo sauce comes back to life!
- For the best consistency of alfredo sauce, use freshly grated parmesan cheese. Pre-grated cheese can result in a gritty sauce with a bad flavor.
- When cooking the alfredo sauce, never allow it to boil. A light simmer is as bubbly as it should get.
