Shrimp Alfredo is such an easy weeknight meal that is sure to impress. Whether you are making this for the family or guests, the reviews will be raving.
If you sift through my reader reviews at the bottom of posts, you will notice that when readers comment that a recipe won over one of their kiddos, it absolutely makes my day. When it wins over all the kids, then it is like winning the lottery. So when one of my team members told me that my Alfredo recipe won over her kiddo, it was the highlight of my week!
Alfredo is such a fuss-free dinner, but so incredibly delicious. Adding shrimp to that recipe is a no-brainer. It adds in just one step, two ingredients (hello, garlic!), and some great protein. It is the perfect addition.
Shrimp Alfredo Ingredients
This shrimp fettuccine alfredo recipe comes together with simple ingredients and results in a delicious pasta your whole family will love. For the full recipe, including all measurements, scroll to the recipe card at the bottom of the post.
- Pasta: I like to use fettuccine pasta when making Alfredo because the long noodles hold onto the creamy sauce. Linguini and spaghetti would also work well. Check out all my tips and tricks for cooking pasta: How to Cook Pasta.
- Butter: I recommend using unsalted butter so you can better control the salt content of the whole dish.
- Garlic: Though not a traditional Alfredo ingredient, fresh garlic adds such great flavor to the shrimp and Alfredo sauce.
- Peeled and deveined shrimp: I often use frozen shrimp in Alfredo because it’s easier to keep on hand, and it’s hard to find fresh shrimp when you’re landlocked like me. I like to buy shrimp that have already had their tails removed. See my tips for using frozen shrimp and cooking shrimp below.
- Heavy cream: Creates a thick, creamy sauce. I do not recommend using regular milk for this recipe or even half and half.
- Parmesan cheese: For best results, grate your Parmesan cheese from a block. Freshly grated cheese will melt and taste so much better than pre-shredded cheese.
How to Make Shrimp Alfredo
Here is an overview of how this shrimp alfredo recipe comes together. For the full recipe, including all measurements and step-by-step directions, scroll to the recipe card at the bottom of the post.
Cook the Pasta
Cook the fettuccine to al dente, following the directions on the package.
Cook the Shrimp
Melt butter in the skillet and add the garlic, cooking until just fragrant, less than 30 seconds. Add the shrimp and cook, tossing until the shrimp become opaque. Remove the shrimp with a slotted spoon and transfer to a plate, tenting with foil.
Make the Alfredo Sauce
Add the remaining butter and melt. Whisk in the heavy cream and turn the heat down low. Cook for 15 minutes, stirring occasionally. You should see occasional bubbles. Stir in the parmesan cheese and season with salt and pepper. This is where the recipe comes together, so be sure to taste the sauce.
Put it all Together
Toss the sauce, fettuccine, and cooked shrimp together in the pan until combined. Serve right away.
Tips and Tricks For Cooking Shrimp
- Using frozen shrimp: Follow the directions on the back of the bag for how to thaw it safely. The safest way to thaw your shrimp is in the refrigerator overnight. Using frozen shrimp is a great option if you live in an area where fresh seafood isn’t available.
- Don’t overcook the shrimp: Pay more attention to how your shrimp looks as it cooks than how long it has been cooking. Flip your shrimp once it has just turned pink on the first side. Just after the shrimp has turned pink on the second side, remove it from the skillet.
A Note on Leftovers
I recommend eating this creamy shrimp Alfredo pasta recipe while it is fresh. Because the sauce will separate, I do not recommend storing it and eating it as leftovers.
If you do happen to have leftovers, store them in an airtight container for up to four days. Reheat the leftovers in the skillet over medium heat, adding cream as necessary. Please note that the butter will separate from the sauce, but my family still enjoys the leftovers.
What To Serve With Shrimp Alfredo
If you make this recipe for Shrimp Alfredo or any of my other recipes, be sure to come back and let me know what you think!
Shrimp Alfredo
Ingredients
- 1/2 pound fettuccine cooked according to package instructions
- 4 tablespoons unsalted butter divided
- 2 garlic cloves minced
- 1 pound shrimp thawed and deveined
- 2 cups heavy cream
- 1 cup Parmesan cheese shredded (2.5 ounces)
- 1/4 teaspoon kosher salt (add more to taste)
- fresh black pepper (add more to taste)
- fresh parsley minced (optional)
Instructions
- Bring a large pot of water to a roaring boil. Season with one teaspoon kosher salt. Add the fettuccine and cook according to the length of time suggested on the package so the pasta is al dente. Stir immediately after adding it to the water and frequently while it is boiling.1/2 pound fettuccine
- In a large skillet over medium heat, melt two tablespoons butter. Add the garlic to the melted butter and cook until just fragrant, less than 30 seconds. Add the shrimp and cook for six minutes, tossing until the shrimp become opaque. Remove the shrimp with a slotted spoon and transfer to a plate, tenting with foil.2 garlic cloves, 1 pound shrimp
- Add the remaining two tablespoons butter, and melt. Whisk in the heavy cream. Bring it to a simmer, and turn the heat down low. Cook for 15 minutes, stirring occasionally. You should see occasional bubbles.2 cups heavy cream
- Stir in the Parmesan cheese until it melts. Season with salt and pepper, tasting and adding more as needed. I typically add about 3/4 teaspoon salt and almost 1/4 teaspoon black pepper. The seasoning at the end really pulls together the dish, so be sure to play with this.1 cup Parmesan cheese, 1/4 teaspoon kosher salt, fresh black pepper
- Toss with fettuccine, return the shrimp to the pan, and enjoy immediately with a sprinkle of fresh parsley if desired.
Recipe Video
Peggy says
I just found your emails. So far your recipes look great. I can’t wait to try them. Thank you
You are very welcome!
Jackie says
Made this for supper and it is yummy. My only gripe is the cheese didn’t really melt well so I may just leave it out next time. Also think it would have worked better had I used a pan instead of a skillet. But it was fast easy and delicious
Jackie, it is very possible that it was the brand of cheese that you used. Or if you bought pre-shredded cheese, that would explain why it didn’t melt in well.