Shrimp Alfredo is a creamy, comforting pasta dish that feels like a special treat any night of the week. It features tender shrimp sautéed to perfection, nestled in a rich, buttery sauce made with cream, Parmesan cheese, and a hint of garlic. The sauce clings to every strand of fettuccine, making each bite smooth and flavorful.
I love making Shrimp Alfredo because it comes together quickly but tastes like you spent hours on it. When I cook the shrimp just right, they stay juicy and add a nice contrast to the silky sauce. One little tip I’ve learned is not to rush the sauce—letting it gently thicken makes all the difference for that perfect creamy texture.
This dish is great when served with a simple green salad or some crunchy garlic bread to soak up any leftover sauce. It’s a crowd-pleaser and perfect for a cozy dinner at home or when guests stop by unexpectedly. For me, Shrimp Alfredo is the kind of meal that brings everyone around the table smiling and ready for seconds.
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Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp both work well. I prefer peeled and deveined shrimp for quick cooking. If you’re allergic or vegetarian, sautéed mushrooms make a nice substitute.
Fettuccine: This wide, flat pasta holds creamy sauces well. You can swap with linguine, tagliatelle, or even spaghetti if needed.
Heavy cream & milk: Heavy cream gives the sauce its rich texture, while milk lightens it slightly. For a lighter version, use half-and-half or full-fat coconut milk for a dairy-free twist.
Parmesan cheese: This cheese provides sharp, salty flavor and helps thicken the sauce. Freshly grated is best. If needed, Romano or Asiago cheese can be used instead.
Garlic: Adds beautiful aroma and flavor. I like using fresh garlic, but garlic powder can work when you’re in a hurry.
How Do You Get Perfectly Cooked Shrimp and a Creamy Alfredo Sauce?
Cooking shrimp: Don’t overcook shrimp—they become rubbery fast. Cook 2 minutes per side until pink and slightly firm. Remove them immediately from heat to stop cooking.
Making the sauce: After garlic softens, simmer cream and milk gently. Stir often to prevent burning. When sauce thickens, whisk in parmesan gradually to avoid clumps.
Combining everything: Toss the shrimp and pasta in the sauce off the heat. This prevents curdling and keeps everything silky. If sauce thickens too much, add reserved pasta water a little at a time for smoothness.
Equipment You’ll Need
- Large pot – to boil the pasta perfectly without crowding.
- Large skillet – for cooking shrimp and making creamy sauce in one pan.
- Wooden spoon or silicone spatula – handy for stirring sauce gently without scratching your pan.
- Colander – to drain your pasta quickly and easily.
- Grater – fresh Parmesan tastes best when grated just before adding to the sauce.
Flavor Variations & Add-Ins
- Swap shrimp for grilled chicken if you want a milder, meaty option that still pairs well with Alfredo sauce.
- Add sautéed spinach or broccoli for a fresh, colorful touch and extra nutrients.
- Mix in sun-dried tomatoes to add a tangy sweetness that contrasts nicely with the creamy sauce.
- Stir in crushed red pepper flakes or a pinch of nutmeg to give the sauce a little warm spice boost.
How to Make Shrimp Alfredo?
Ingredients You’ll Need:
- 12 oz fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook, making a total time of approximately 25 minutes. It’s a quick and satisfying meal perfect for busy weeknights or casual dinners.
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until it’s al dente. Once done, drain the pasta and set it aside.
2. Cook the Shrimp:
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp, season with salt and pepper, and cook for about 2 minutes on each side until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
3. Make the Alfredo Sauce:
In the same skillet, lower the heat to medium. Add the remaining 2 tablespoons of butter and the minced garlic. Sauté for about 1 minute until fragrant, but be careful not to let the garlic brown.
Pour in the heavy cream and milk, stirring to combine. Let this mixture simmer gently for 3-5 minutes, stirring occasionally, until it begins to thicken.
Slowly whisk in the Parmesan cheese until the sauce is smooth and creamy. Taste and season with extra salt and pepper if needed.
4. Combine and Serve:
Add the cooked shrimp back into the skillet with the sauce, tossing to coat them well. Then add the drained fettuccine, gently mixing everything together until the pasta is fully covered with the creamy sauce.
Remove from heat, sprinkle with chopped fresh parsley for a pop of color and freshness, and serve immediately. Enjoy your delicious Shrimp Alfredo!
Can I Use Frozen Shrimp for Shrimp Alfredo?
Yes, you can use frozen shrimp! Just make sure to thaw them completely before cooking by placing them in the fridge overnight or running cold water over them in a sealed bag. Pat them dry to avoid extra moisture in the skillet.
Can I Make Shrimp Alfredo Ahead of Time?
It’s best served fresh, but you can prepare the sauce and shrimp separately and refrigerate for up to 2 days. Reheat gently on the stove with a splash of milk or cream to loosen the sauce before mixing with pasta.
How Do I Store Leftover Shrimp Alfredo?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan over low heat, stirring often, and add a little milk or cream to restore the creamy texture.
What Pasta Can I Use Instead of Fettuccine?
If you don’t have fettuccine, linguine, tagliatelle, or even spaghetti are great substitutes that will hold the creamy Alfredo sauce nicely.
