Print

Shrimp Alfredo Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 11 reviews

A classic and creamy Shrimp Alfredo recipe featuring tender shrimp cooked in a rich Parmesan cream sauce, served over perfectly boiled fettuccine. Ready in 30 minutes, this indulgent Italian-inspired dish balances buttery garlic flavors with fresh parsley for a satisfying meal.

Ingredients

Shrimp and Pasta

  • ½ lb. frozen shrimp (or fresh, medium-sized (36/40, peeled and deveined))
  • ½ lb. fettuccine

Sauce

  • 2 Tbsp butter (divided)
  • 4 garlic cloves (minced)
  • 1 cup heavy cream
  • ¾ cup Parmesan cheese
  • ⅛ tsp salt (or to taste)
  • ¼ tsp black pepper (freshly cracked, or to taste)

Garnish

  • 1 Tbsp fresh parsley (chopped, optional)

Instructions

  1. Thaw and prepare shrimp: If frozen, thaw the shrimp completely and peel them if necessary. You may remove the tails or leave them on according to your preference.
  2. Cook the fettuccine: Bring a large pot of 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.
  3. Season the shrimp: Pat the peeled shrimp dry with a paper towel. Lightly season them with a pinch of salt and freshly cracked black pepper.
  4. Cook the shrimp: Heat 1 tablespoon of butter in a large skillet over medium heat. Once melted and hot, swirl to coat the skillet. Add the shrimp and cook for 1–2 minutes on each side until they turn opaque and pink. Avoid overcooking. Transfer the cooked shrimp to a clean bowl, keeping any juices in the bowl.
  5. Sauté the garlic: Reduce heat to medium-low. Add the remaining 1 tablespoon of butter and the minced garlic to the skillet. Sauté the garlic for 1–2 minutes until fragrant but not browned.
  6. Add cream and simmer: Pour in the heavy cream and whisk, scraping the bottom of the skillet to dissolve any browned bits. Bring the cream up to a gentle simmer.
  7. Melt in Parmesan and season: Whisk the Parmesan cheese into the hot cream until fully melted and smooth. Season the sauce with salt and freshly cracked black pepper to taste.
  8. Combine pasta, shrimp, and sauce: Return the drained fettuccine and cooked shrimp (including any juices from the bowl) to the skillet. Toss everything together to coat in the sauce evenly. If the sauce is too thick or dry, add some of the reserved pasta water a little at a time to loosen it to your desired consistency.
  9. Final seasoning and serving: Taste and adjust seasoning with more salt or pepper if needed. Garnish with freshly chopped parsley and serve immediately while warm.

Notes

  • You can substitute fresh shrimp for frozen if preferred; just adjust thawing accordingly.
  • Reserve pasta water is key to adjusting sauce consistency without watering it down.
  • Do not overcook shrimp to maintain tenderness and flavor.
  • Parmesan cheese quality affects the richness and flavor of the sauce.
  • Optional parsley adds a fresh color contrast but can be omitted.

Find it online: https://yumntasty.com/shrimp-alfredo-recipe/