Shrimp Alfredo is a creamy and comforting pasta dish that brings together tender shrimp and a rich, cheesy Alfredo sauce. The sauce is made with butter, cream, and plenty of Parmesan cheese, coating every strand of fettuccine perfectly. The shrimp add a nice touch of seafood sweetness that balances the richness of the sauce, making it a favorite for both pasta and seafood lovers.
I love making Shrimp Alfredo because it’s easy to whip up, yet feels special enough to serve for a cozy dinner or even a small gathering. One tip I always follow is to cook the shrimp just until they turn pink and curl up — this way, they stay juicy and don’t get rubbery. Plus, using freshly grated Parmesan makes a big difference in flavor and creaminess, so I always keep a block of cheese on hand.
When I serve Shrimp Alfredo, I like to sprinkle a little fresh parsley on top for a pop of color and freshness. It goes great with a simple green salad or some garlic bread on the side for soaking up every last bit of that delicious sauce. This dish always reminds me of those easy, feel-good meals that can turn any night into something a little more special.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp both work well. If frozen, thaw completely before cooking. You can swap shrimp for scallops or chicken for a different protein.
Fettuccine Pasta: This wide noodle holds the creamy sauce beautifully. You can substitute with linguine, tagliatelle, or even spaghetti.
Heavy Cream & Whole Milk: Heavy cream gives the sauce its rich texture, while milk lightens it a bit. For a lighter version, try half-and-half or just milk, but the sauce might be less creamy.
Parmesan Cheese: Freshly grated Parmesan is key—it melts smoothly and adds a nutty flavor. Pre-grated cheese can be used, but the texture won’t be quite the same.
Butter & Olive Oil: Butter adds richness, while olive oil helps cook the shrimp without burning. You can use all butter if preferred, but watch the heat to avoid burning.
How Do You Make the Shrimp Tender Without Overcooking Them?
Shrimp cook quickly and can become rubbery if overcooked. Here’s how to get them just right:
- Pat the shrimp dry before seasoning; this helps them sear nicely.
- Cook shrimp in a hot skillet for about 2 minutes per side. They should turn pink with opaque flesh.
- Remove shrimp as soon as you see they’re cooked through to prevent toughness.
- Remember, they’ll finish cooking slightly when added back to the warm sauce.
How Can You Get a Smooth, Creamy Alfredo Sauce Every Time?
Making Alfredo sauce is simple but requires attention to texture:
- Cook garlic gently in butter to avoid bitterness.
- Simmer cream and milk slowly to thicken without boiling.
- Add Parmesan cheese gradually and stir until fully melted; avoid high heat to prevent clumping.
- Stir in extra butter last for a silky finish and rich flavor.
Keeping the heat moderate ensures a smooth sauce that clings well to the pasta and shrimp.
Equipment You’ll Need
- Large pot – for boiling the pasta; make sure it’s big enough to give the noodles space to cook evenly.
- Large skillet – ideal for cooking shrimp and making the Alfredo sauce all in one pan.
- Wooden spoon or silicone spatula – perfect for stirring sauce without scratching your pan.
- Cheese grater – using a fine grater for fresh Parmesan helps it melt smoothly into the sauce.
- Colander – handy for draining pasta quickly and easily.
Flavor Variations & Add-Ins
- Swap shrimp for grilled chicken strips for a different protein that also pairs well with creamy Alfredo sauce.
- Add sautéed mushrooms to the sauce for an earthy, meaty flavor that complements the richness.
- Mix in steamed broccoli or spinach for a pop of color and extra nutrients.
- Try a pinch of nutmeg in the sauce to add warm, subtle depth—just a little goes a long way.
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
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, finely chopped
How Much Time Will You Need?
This recipe takes about 25-30 minutes from start to finish. You’ll spend around 10-12 minutes cooking the pasta, a few minutes sautéing the shrimp, and about 10-15 minutes making the creamy Alfredo sauce and combining everything together. It’s a quick meal perfectly suited for weeknight dinners.
Step-by-Step Instructions:
1. Cook the Pasta:
Fill a large pot with water, add a generous pinch of salt, and bring it to a boil. Cook the fettuccine according to the package directions until it’s tender but still firm to the bite (al dente). Drain the pasta and set it aside while you make the sauce and shrimp.
2. Cook the Shrimp:
Heat the olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper. Place the shrimp in the skillet and cook for about 2 minutes on each side until they turn pink and are just cooked through. Remove them from the skillet and keep them warm.
3. Make the Alfredo Sauce:
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook for about 1 minute, stirring frequently, until it becomes fragrant but doesn’t brown. Reduce the heat to medium-low, then slowly stir in the heavy cream and whole milk. Let this mixture simmer gently for 4-5 minutes, stirring often, until it thickens slightly.
Next, add the freshly grated Parmesan cheese and stir until the cheese melts fully and the sauce is smooth. Stir in the remaining 2 tablespoons of butter until the sauce turns creamy. Season with salt, pepper, and red pepper flakes if you like a little heat. Taste and adjust the seasoning as you prefer.
4. Combine and Serve:
Add the cooked pasta and shrimp back into the skillet with the Alfredo sauce. Toss everything gently to coat the noodles and shrimp evenly in the creamy sauce. Sprinkle the chopped fresh parsley over the top for a bright finish. Serve your Shrimp Alfredo immediately, and if you like, add extra Parmesan cheese on the side. Enjoy!
Can I Use Frozen Shrimp for Shrimp Alfredo?
Yes, absolutely! Just be sure to thaw the shrimp completely before cooking. You can thaw them overnight in the fridge or place the sealed bag in cold water for about 20-30 minutes. Pat them dry before cooking to get a good sear.
Can I Make Shrimp Alfredo Ahead of Time?
You can prepare the Alfredo sauce and cook the shrimp ahead, then refrigerate separately for up to 2 days. When ready to serve, gently reheat the sauce on low heat and toss in the shrimp and pasta until warmed through. Add a splash of milk or cream if the sauce thickens too much.
What’s the Best Way to Store Leftovers?
Store leftover Shrimp Alfredo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly. Adding a little cream or milk helps keep the sauce creamy when reheating.
Can I Substitute the Pasta or Protein?
Yes! You can swap fettuccine with linguine, spaghetti, or even penne. If you prefer not to use shrimp, chicken breasts or scallops work wonderfully in this recipe as alternative proteins.
