Shrimp Alfredo

Why You’ll Love This Recipe

Shrimp Alfredo is the perfect blend of rich and light. The juicy, sautéed shrimp balance out the indulgent, velvety Alfredo sauce made with butter, cream, and Parmesan. It’s fast—ready in under 30 minutes—yet feels fancy and comforting. Whether you’re cooking for family or entertaining guests, this creamy pasta delivers flavor and elegance with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fettuccine or linguine pasta
• Large shrimp (peeled and deveined)
• Olive oil or butter
• Garlic (minced)
• Heavy cream
• Parmesan cheese (freshly grated)
• Butter
• Salt and pepper
• Fresh parsley (for garnish)
• Optional: crushed red pepper flakes, lemon juice, white wine

Directions

1. Cook pasta according to the package instructions. Drain and set aside, reserving ½ cup of pasta water.
2. In a large skillet, heat olive oil or butter over medium heat. Season shrimp with salt and pepper, then cook for 2–3 minutes per side until pink and opaque. Remove from skillet and set aside.
3. In the same skillet, melt butter and sauté garlic until fragrant, about 1 minute.
4. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and cook until sauce thickens slightly, about 3–5 minutes.
5. Return shrimp to the skillet and toss in the cooked pasta. Add reserved pasta water if needed to loosen the sauce.
6. Season with additional salt and pepper to taste.
7. Garnish with fresh parsley and serve immediately.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Spicy: Add crushed red pepper flakes or a dash of Cajun seasoning.
• Garlic Lover’s Version: Increase garlic for a more robust flavor.
• Lemon Twist: Add a splash of lemon juice or zest for brightness.
• Veggie Add-ins: Include spinach, mushrooms, or broccoli for a colorful boost.
• Lighter Option: Use half-and-half or milk instead of heavy cream (sauce will be thinner).

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave with a splash of milk or cream to help restore the sauce’s consistency. Shrimp can become rubbery if overcooked, so reheat just until warm. Freezing is not recommended due to the creamy sauce.

FAQs

Can I use frozen shrimp?

Yes, just thaw completely, pat dry, and cook as directed.

What’s the best pasta for shrimp Alfredo?

Fettuccine is traditional, but linguine, spaghetti, or even penne work well.

Can I make the sauce ahead of time?

You can prep the Alfredo sauce in advance, but it’s best served fresh for the creamiest texture.

How do I avoid overcooking the shrimp?

Cook shrimp just until they turn pink and firm—usually 2–3 minutes per side.

Can I make this dish without cream?

For a lighter version, use milk with a bit of cornstarch or a dairy-free alternative, though the sauce will be less rich.

Is shrimp Alfredo gluten-free?

The sauce is naturally gluten-free; just use gluten-free pasta to make the full dish gluten-free.

Can I use pre-cooked shrimp?

Yes, but add them to the sauce at the very end to warm through without overcooking.

How do I make it dairy-free?

Use plant-based butter, dairy-free cream (like cashew or coconut), and a vegan Parmesan substitute.

What’s the best Parmesan for Alfredo?

Freshly grated Parmesan (from a block) melts best and gives a smoother sauce than pre-shredded versions.

Can I add wine to the sauce?

Yes, deglaze the pan with a splash of white wine after cooking the garlic for extra depth of flavor.

Conclusion

Shrimp Alfredo is a rich, creamy, and delicious pasta dish that comes together in just minutes. With tender shrimp, a luscious Parmesan sauce, and your favorite pasta, it’s a satisfying and elegant meal that’s surprisingly simple to make. Whether for a special dinner or a quick comfort meal, this classic dish is sure to impress every time.

Shrimp Alfredo

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Shrimp Alfredo is a rich and creamy pasta dish made with sautéed shrimp, fettuccine, and a velvety Parmesan garlic cream sauce. It’s a restaurant-quality meal that’s easy to make at home in under 30 minutes.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Halal

Ingredients

• 12 oz fettuccine or linguine
• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil or butter
• 3 tbsp butter
• 3 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1 cup freshly grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Optional: 1/4 tsp crushed red pepper flakes
• Optional: 1 tbsp lemon juice or white wine

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Instructions

1. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
2. Heat olive oil or butter in a large skillet over medium heat. Season shrimp with salt and pepper. Cook shrimp for 2–3 minutes per side until pink and opaque. Remove and set aside.
3. In the same skillet, melt 3 tbsp butter. Add garlic and sauté for 1 minute until fragrant.
4. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan and cook until sauce slightly thickens, about 3–5 minutes.
5. Return shrimp to the skillet and add cooked pasta. Toss to coat in the sauce, adding reserved pasta water as needed to loosen.
6. Season with additional salt and pepper to taste. Add red pepper flakes or lemon juice if desired.
7. Serve immediately, garnished with fresh parsley.

Notes

• Use freshly grated Parmesan for the smoothest sauce.
• Don’t overcook the shrimp—they cook quickly and can become rubbery.
• For a lighter sauce, substitute half-and-half or milk (sauce will be thinner).
• Add vegetables like spinach or broccoli for extra color and nutrition.
• Reheat gently with a splash of milk or cream to restore consistency.

Nutrition

• Serving Size: 1.5 cups
• Calories: 620
• Sugar: 2g
• Sodium: 780mg
• Fat: 35g
• Saturated Fat: 20g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 32g
• Cholesterol: 220mg