Shrimp Alfredo Recipe

If you’re craving something creamy, comforting, and oh-so-delicious, this Shrimp Alfredo Recipe is exactly what you need. I absolutely love how this dish comes together with tender shrimp nestled in a rich, garlicky Alfredo sauce that clings perfectly to every strand of fettuccine. It’s one of those recipes that feels fancy but is surprisingly easy to make any night of the week.

When I first tried this recipe, I was blown away by how doable it was — and how well it satisfied my family’s love for Italian flavors. Whether you’re cooking for a cozy dinner at home or looking to impress guests without too much fuss, this Shrimp Alfredo Recipe really fits the bill. Plus, using simple ingredients you likely have on hand makes it that much sweeter to whip up.

Ingredients You’ll Need

The beauty of this Shrimp Alfredo Recipe is in its simplicity. Each ingredient plays a vital role in building flavor — from the fresh garlic to the rich Parmesan and, of course, the succulent shrimp. Sourcing fresh or good-quality frozen shrimp makes a noticeable difference, and don’t skimp on the Parmesan for that creamy richness.

• Shrimp: I usually grab peeled and deveined medium shrimp (36/40 count) for ease — whether fresh or frozen works fine once properly thawed.
• Fettuccine: This pasta shape is perfect for holding onto the creamy sauce, but you can use linguine or spaghetti if you prefer.
• Butter: Divided use helps with flavor layering; I find real butter makes the sauce more decadent.
• Garlic: Freshly minced garlic provides that essential aromatic punch.
• Heavy cream: The secret to that silky smooth Alfredo texture.
• Parmesan cheese: Freshly grated is best — pre-grated powders can affect texture and flavor.
• Salt and Black pepper: To taste, with freshly cracked pepper offering the best bite.
• Fresh parsley (optional): Adds a pop of color and freshness at the end.

Variations

I love tweaking this Shrimp Alfredo Recipe depending on the season or what’s in my fridge. Don’t be afraid to make it your own — I’ve found it’s a wonderful base for all sorts of delicious add-ins.

• Mushroom Alfredo: Adding sautéed mushrooms gives the dish an earthy depth; my kids love it when I sneak in extra veggies this way.
• Spicy Shrimp Alfredo: A pinch of red pepper flakes or a dash of cayenne really wakes things up if you enjoy a bit of heat.
• Gluten-Free Option: Swap fettuccine for gluten-free pasta; just keep an eye on cooking times as they vary.
• Chicken Alfredo: If you’re not a shrimp fan, grilled chicken breast works beautifully with this sauce too.

How to Make Shrimp Alfredo Recipe

Step 1: Prep Your Shrimp and Pasta

Start by thawing your shrimp if using frozen—this can be done quickly by placing them in a colander under cold running water. Peel and devein if needed, then pat them dry on a paper towel; moisture is the enemy of a good sear! While prepping shrimp, bring a large pot of salted water to a boil and cook your fettuccine until just tender (al dente) around 7-10 minutes. Remember to reserve about half a cup of pasta water before draining; this starchy water is a fantastic secret for loosening your sauce later.

Step 2: Sauté the Shrimp

Heat 1 tablespoon of butter over medium heat in a large skillet. Once melted and hot, add seasoned shrimp in a single layer. I like to cook each side about 1-2 minutes until shrimp turn pink and opaque — keep a close eye to avoid overcooking, which can make them rubbery. Once done, transfer shrimp to a clean bowl but don’t toss any flavorful juices left in the pan.

Step 3: Build the Alfredo Sauce

Lower the heat to medium-low and melt the remaining tablespoon of butter in the skillet. Add your minced garlic and gently sauté for 1-2 minutes until fragrant — just be careful not to brown it as garlic can turn bitter. Pour in the heavy cream, stirring to loosen those tasty browned bits stuck to the skillet’s bottom, then bring it to a gentle simmer. Gradually whisk in freshly grated Parmesan until smooth and creamy. Finish by seasoning with salt and freshly cracked black pepper to taste.

Step 4: Combine Pasta, Shrimp, and Sauce

Add the drained pasta and cooked shrimp back into the skillet with your Alfredo sauce. Be sure to include any liquid from the shrimp bowl, as those juices add extra flavor and moisture. Toss everything gently to coat the pasta and shrimp beautifully. If your sauce feels too thick, stir in a splash of that reserved pasta water until you get the perfect silky consistency. Give it a final taste and adjust salt or pepper as needed.

Step 5: Garnish and Serve

Sprinkle freshly chopped parsley over the top for a bright, herbal note and serve immediately. I love pairing this hot, creamy Shrimp Alfredo with some crusty garlic bread to soak up every last bit of sauce!

How to Serve Shrimp Alfredo Recipe

Garnishes

I always top my Shrimp Alfredo with fresh parsley—it adds a lovely burst of color and a touch of freshness that balances the rich sauce. Sometimes, I’ll grate a little extra Parmesan over the dish right before serving, because cheese is always a good idea.

Side Dishes

My go-to sides include a crisp Caesar salad or some roasted vegetables like asparagus or broccoli. Garlic bread or a warm baguette is a must-have as it’s perfect for mopping up the luscious Alfredo sauce. These sides keep the meal balanced and satisfying.

Creative Ways to Present

For special occasions, I like to plate the Shrimp Alfredo over a nest of fettuccine, garnish with lemon zest and a sprig of parsley, and serve in shallow white bowls for that elegant touch. It’s fun to drizzle a little truffle oil on top for a gourmet spin that wows guests without much extra effort.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover Shrimp Alfredo to an airtight container and refrigerate for up to 2 days. I find it keeps well but the sauce thickens, so you’ll want to loosen it up when reheating.

Freezing

Because Alfredo sauce can separate when frozen, I usually avoid freezing the shrimp pasta. However, you can freeze the cooked shrimp and sauce separately and combine when reheating, though fresh is always best for cream-based dishes.

Reheating

Reheat gently on the stovetop over low heat, stirring frequently and adding a splash of milk or reserved pasta water to restore creaminess. Avoid microwaving if possible, to keep the shrimp tender and prevent sauce from breaking.

FAQs

Final Thoughts

This Shrimp Alfredo Recipe has become one of those dishes I turn to when I want something comforting yet a bit special — fast enough for a weeknight but impressive enough to share. I hope you enjoy making it as much as I do, and that it brings a bit of warmth and satisfaction to your table. Grab your skillet, some shrimp, and a big pot of water, and I’ll bet you’ll love how effortlessly delicious this dinner turns out!

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