If you have a craving for creamy, comforting, yet delightfully fresh flavors, this Shrimp Alfredo Pasta Recipe is just what your dinner table needs. Imagine tender, juicy shrimp nestled in a luscious Alfredo sauce that clings perfectly to every strand of fettuccine. This dish brings a perfect balance of richness from the heavy cream and Parmesan, a hint of garlic warmth, and the satisfying bite of al dente pasta. It’s an elegant meal that feels fancy but comes together in just about 30 minutes, making it perfect for weeknights or impressing guests without any stress.
Ingredients You’ll Need
The beauty of this Shrimp Alfredo Pasta Recipe is how its simple, straightforward ingredients each play a vital role. From the fresh shrimp that add a sweet, briny pop, to the rich butter and creamy Parmesan that build the sauce’s silky texture, every component is essential and easy to source.
- ½ lb. frozen or fresh shrimp: Medium-sized, peeled and deveined shrimp offer a perfect bite and absorb flavors wonderfully.
- ½ lb. fettuccine: Wide, flat noodles ideal for holding that dreamy Alfredo sauce with every forkful.
- 2 Tbsp butter, divided: Adds richness and helps sauté garlic and shrimp to golden perfection.
- 4 garlic cloves, minced: Brings fragrant warmth that elevates the creamy sauce.
- 1 cup heavy cream: Provides the creamy base that makes this Alfredo irresistibly luscious.
- ¾ cup Parmesan cheese, grated: Sharp and nutty, it melts beautifully into the sauce, offering depth of flavor.
- â…› tsp salt (or to taste): Enhances all the natural flavors without overpowering them.
- ¼ tsp freshly cracked black pepper (or to taste): Adds a subtle heat that balances the richness.
- 1 Tbsp fresh parsley, chopped (optional): Brightens the dish visually and adds a hint of herbal freshness.
How to Make Shrimp Alfredo Pasta Recipe
Step 1: Prepare the Shrimp
Start by thoroughly thawing your shrimp if they’re frozen—this step ensures even cooking. Peel the shrimp if needed, and pat them dry with paper towels to encourage a nice sear in the pan. Season lightly with salt and freshly cracked pepper to build the flavor base.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil and add the fettuccine. Cooking the pasta to al dente—firm but tender—is key to marrying texture and taste. Don’t forget to save some of that starchy pasta water before draining; it’s a secret weapon to loosen the sauce later if it feels too thick.
Step 3: Sauté the Shrimp
Melt one tablespoon of butter in a skillet over medium heat and swirl it around to coat evenly. Add the shrimp, cooking them quickly—1 to 2 minutes per side—until they turn pink and opaque. Avoid overcooking to keep them juicy and tender. Remove the shrimp and hold onto any flavorful juices that linger in the pan.
Step 4: Sauté the Garlic
Lower the heat to medium-low and add the remaining butter along with your minced garlic to the skillet. Gently cook for 1 to 2 minutes until the garlic releases its delightful aroma but never browns, which would make it bitter.
Step 5: Create the Alfredo Sauce
Slowly pour in the heavy cream, whisking to combine with the garlic butter. Scrape up any browned bits from the shrimp to infuse the sauce with depth. Let the cream come up to a gentle simmer, thickening slightly without boiling over.
Step 6: Add Parmesan and Season
Whisk in the freshly grated Parmesan until the sauce is smooth, creamy, and beautifully thickened. Season thoughtfully with salt and freshly cracked black pepper, tasting to get the perfect balance of savory and sharp notes.
Step 7: Combine Pasta, Shrimp, and Sauce
Return your cooked fettuccine and those succulent shrimp back into the skillet with the Alfredo sauce. Toss everything gently but thoroughly so every strand of pasta and piece of shrimp is enveloped in the creamy, cheesy goodness. If your sauce feels too thick, add reserved pasta water a little at a time to reach the perfect silky consistency.
Step 8: Final Seasoning and Serve
Always give the dish a final taste and adjust seasoning if needed with extra salt or pepper. Sprinkle chopped fresh parsley over the top for a lovely color contrast and a touch of brightness before serving immediately. This is optimal for savoring the creamy sauce at its best.
How to Serve Shrimp Alfredo Pasta Recipe
Garnishes
Sprinkle freshly chopped parsley or a small handful of grated Parmesan right before serving to add a pop of color and extra layers of flavor. A zest of lemon on top can also add a fresh twist if you want to brighten things up even more.
Side Dishes
For a balanced meal, consider pairing this Shrimp Alfredo Pasta Recipe with a crisp green salad or roasted vegetables like asparagus or broccoli. Garlic bread or a warm baguette on the side is perfect for soaking up any leftover sauce.
Creative Ways to Present
Serve in shallow bowls to showcase the colorful shrimp nestled on top of the creamy pasta. You could also layer the dish in glassware for a unique presentation at dinner parties, or garnish each plate with edible flowers for a touch of elegance.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in airtight containers and refrigerate. The shrimp Alfredo genuinely tastes great within 2 days when stored properly, but it’s best enjoyed fresh to keep the shrimp tender and the sauce creamy.
Freezing
Freezing creamy dishes like this can be tricky as the texture might change once thawed. If needed, freeze without the parsley garnish, and try to consume within one month. Thaw slowly in the refrigerator for best results.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of milk or cream to bring back the sauce’s silky consistency. Avoid microwaving at high heat as it can separate the sauce and toughen the shrimp.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While fettuccine is traditional and perfect for Alfredo sauce, you can swap in linguine, penne, or even spaghetti. Just keep in mind that wider noodles tend to hold the sauce better.
What if I don’t have fresh shrimp?
Frozen shrimp works wonderfully when properly thawed and dried. Just make sure to season well and avoid overcrowding the skillet to get a nice sear.
Is this recipe gluten-free?
The original recipe uses fettuccine which contains gluten, but you can easily substitute with gluten-free pasta for a safe and delicious alternative.
Can I make this recipe dairy-free?
For a dairy-free version, try swapping butter with olive oil and use coconut cream or a plant-based heavy cream alternative. Nutritional yeast can replace Parmesan to keep that cheesy flavor.
How do I keep shrimp from overcooking?
Shrimp cook very quickly, usually within 1–2 minutes per side. Watch for the color change to pink and the flesh turning opaque. Remove immediately once cooked to prevent rubbery texture.
Final Thoughts
This Shrimp Alfredo Pasta Recipe is an absolute joy to make and share. It’s creamy and comforting with just the right amount of seafood sweetness, proving that indulgent meals don’t have to be complicated. Whether it’s a weekday treat or a weekend dinner to show off your cooking skills, this dish will win hearts and satisfy all cravings. Go ahead and give it a try—you’ll wonder how you ever lived without it!
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Shrimp Alfredo Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This classic Shrimp Alfredo recipe combines tender, sautéed shrimp with creamy homemade Alfredo sauce and perfectly cooked fettuccine. Ready in just 30 minutes, it’s a rich and comforting Italian-inspired dish that is perfect for a quick weeknight dinner or a special occasion.
Ingredients
Shrimp
- ½ lb. frozen shrimp or fresh, medium-sized (36/40, peeled and deveined)
Pasta
- ½ lb. fettuccine
Sauce
- 2 Tbsp butter, divided
- 4 garlic cloves, minced
- 1 cup heavy cream
- ¾ cup Parmesan cheese, grated
- â…› tsp salt or to taste
- ¼ tsp black pepper, freshly cracked, or to taste
Garnish
- 1 Tbsp fresh parsley, chopped (optional)
Instructions
- Thaw and prepare shrimp: If using frozen shrimp, thaw completely and peel if needed, leaving tails on or removing them as preferred. Pat the shrimp dry with paper towels and season lightly with salt and pepper.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook until tender, about 7-10 minutes. Before draining, reserve ½ cup of the starchy pasta water, then drain the pasta in a colander.
- Cook the shrimp: Heat 1 tablespoon of butter in a large skillet over medium heat. Once hot, swirl to coat the pan, then add the shrimp. Cook for 1-2 minutes on each side until shrimp turn opaque and pink, taking care not to overcook. Remove shrimp to a clean bowl, reserving any juices.
- Sauté the garlic: Reduce heat to medium-low, add the remaining 1 tablespoon butter to the skillet along with the minced garlic. Sauté for 1-2 minutes until fragrant but not browned.
- Make the Alfredo sauce: Pour the heavy cream into the skillet with the garlic and whisk, scraping up any browned bits. Bring the cream to a gentle simmer.
- Add Parmesan and season: Whisk in the grated Parmesan cheese until the sauce is smooth and melted. Season with salt and freshly cracked black pepper to taste.
- Combine pasta, shrimp, and sauce: Return the drained fettuccine and cooked shrimp, including any accumulated liquid, to the skillet. Toss everything together to coat evenly in the sauce. If the sauce is too thick, gradually add the reserved pasta water a little at a time to reach desired consistency.
- Final seasoning and serve: Taste the dish and adjust seasoning with additional salt or pepper if needed. Garnish with chopped fresh parsley if desired. Serve immediately for best flavor and texture.
Notes
- Use peeled and deveined shrimp for ease and best texture.
- Reserved pasta water helps to thin and silky smooth the Alfredo sauce without losing flavor.
- Do not overcook shrimp as they cook quickly and become rubbery.
- Freshly grated Parmesan cheese melts better and ensures a creamy sauce.
- Optional parsley adds color and a fresh herbal note.
