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Home ยป Recipe Index ยป Pasta and Noodle Recipes

Shrimp Alfredo

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight Jessica Randhawa
February 12, 2023
4.80 from 10 votes


Last Updated February 12, 2023 | 0 Comments

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Shrimp Alfredo Pinterest Pin Image
Shrimp Alfredo Pinterest Pin Image

Rich and creamy Shrimp Alfredo Recipe made with fettuccine pasta and tender shrimp in a creamy parmesan Alfredo sauce. Ready in less than 30 minutes, this quick and easy pasta recipe is the perfect weeknight dinner and ultimate comfort food.

Large skillet filled with creamy shrimp alfredo with fettuccine pasta.

Shrimp is my favorite addition to cream-based pasta recipes – like fettuccine alfredo! Shrimp cooks quickly, adding just 5 minutes of additional cooking time to the whole recipe, making it perfect for busy weeknights. Creamy, comforting, and so delicious, the whole family will love this fantastic recipe.

Shrimp Alfredo Ingredients

  • Shrimp (thawed, peeled, tail-on or tail-off)
  • Salt and black pepper
  • Butter
  • Olive oil
  • Pasta (fettuccine, linguine, or spaghetti)
  • Garlic
  • All-purpose flour
  • Heavy cream
  • Parmesan cheese
Ingredients for shrimp alfredo pasta set aside in individual serving bowls.

How to Make Shrimp Alfredo

1. Pat the shrimp dry with paper towels and season with salt and black pepper.

2. Sauté the shrimp in a large skillet with 2 tablespoons of melted butter and 2 tablespoons of olive oil just until they turn pink and are no longer opaque. Shrimp cook very quickly, so keep a close watch. Remove the shrimp to a clean plate and set them aside.

Four images in a collage: the first image shows raw shrimp in a white bowl; the second image shows raw shrimp in a white bowl seasoned with salt and black pepper; the third image shows raw shrimp added to a large hot skillet; the fourth image shows cooked shrimp in a large skillet.

3. In the meantime, bring a large pot of salted water to a boil. Once the water is boiling, cook the pasta until it is al dente, or slightly undercooked. Drain the pasta, and reserve one cup of pasta water (we may need it for the sauce).

4. Return the skillet to medium heat. Melt the butter then add the minced garlic. Cook the garlic until fragrant, about 30 seconds.

5. Add the all-purpose flour and the remaining salt and black pepper. Whisk the flour in with the melted butter until it turns light and golden.

6. Slowly whisk in the heavy cream and bring it to a low, gentle simmer. Reduce heat to low and stir continuously for 3-4 minutes, or until the sauce starts to thicken. Whisk in the parmesan cheese.

Six images in a collage: the first image shows melted butter and minced garlic in a large skillet; the second image shows flour added to a skillet with melted butter mixed with garlic; the third image shows melted butter and flour mixed together to make a roux; the fourth image shows heavy cream added to a large skillet; the fifth image shows grated parmesan cheese added to a large skillet with simmering alfredo sauce; the sixth image shows fully prepared and simmering homemade alfredo sauce in a stainless steel skillet.

7. Remove from heat and add the cooked pasta and the cooked shrimp to the sauce. Gently mix to coat the pasta in the creamy sauce. If needed thin the sauce with a little of the reserved pasta water.

8. Serve with additional grated parmesan cheese and garnish with chopped parsley, if desired.

Four images in a collage: the first image shows fettuccine cooking in a pot of boiling water; the second image shows the cooked fettuccine added to a skillet with alfredo sauce; the third image shows cooked shrimp added to large skillet filled with alfredo sauce and alfredo sauce; the fourth image shows fettuccine pasta and cooked shrimp combined with alfredo sauce in a large skillet.

Recipe Tips for Easy Shrimp Alfredo

  • Use freshly grated parmesan cheese rather than pre-shredded cheese that comes in a bag or canister. Freshly grated cheese will melt better into the sauce.
  • This pasta dish tastes best with full-fat heavy whipping cream. While you certainly can use full-fat milk or half-and-half, expect that the sauce will be more watery.
  • Shrimp only need 2-3 minutes to cook, so keep an eye on them as they cook. Overcooked shrimp turn chewy and rubbery.
  • If using frozen shrimp, thaw them completely before cooking.
Large skillet filled with creamy shrimp alfredo with fettuccine pasta.

Storage and Reheating

Keep any leftovers stored in an airtight container in the refrigerator for up to 2-3 days. I do not recommend freezing leftover shrimp alfredo as the cooked pasta and cooked shrimp will not thaw well.

You’ll need to reheat any leftovers slowly and gently on the stovetop or in the microwave. You’ll notice that the sauce likely thickened considerably, so plan to add a little chicken broth or water as it reheats.

In general, alfredo sauce recipes taste best when served immediately, so this recipe isn’t one that I recommend preparing in bulk.

Large serving of shrimp alfredo pasta being scooped from a white cast iron skillet.

What to Serve with Shrimp Fettuccine Alfredo

Just like my favorite Italian restaurant, I like to serve this creamy pasta with a light side salad and garlic bread. Sauteed veggies like zucchini, asparagus, or broccoli are also delicious.

More Creamy Pasta Recipes,

  • Creamy Cajun Shrimp Pasta
  • Pasta with Bacon and Peas
  • Creamy Penne Pasta Recipe
  • Creamy Lemon Chicken Pasta
  • 30 Minute Creamy Ham and Pea Pasta

If you try making this Shrimp Alfredo Recipe, please leave me a comment and let me know! I always love to hear your thoughts.

White bowl filled with shrimp alfredo pasta and garnished with chopped parsley.

RECIPE CARD

Large skillet filled with creamy shrimp alfredo with fettuccine pasta.

Shrimp Alfredo Recipe

4.80 from 10 votes
AuthorAuthor: Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa
Rich and creamy Shrimp Alfredo Recipe made with fettuccine pasta and tender shrimp in a creamy parmesan Alfredo sauce. Ready in less than 30 minutes, this quick and easy pasta recipe is the perfect weeknight dinner and ultimate comfort food.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Dinner, Pasta, Seafood
Cuisine American
Servings 4 servings
Calories 1030 kcal

Ingredients
 
 

  • 1 pound medium raw shrimp - peeled and deveined with the tail on
  • ½ teaspoon salt - divided
  • ½ teaspoon ground black pepper - divided
  • 6 tablespoon butter - divided
  • 2 tablespoon olive oil
  • 8 ounces fettuccine pasta
  • 2 cloves garlic - minced
  • 2 tablespoon all-purpose flour
  • 2 cups heavy cream
  • 1 cup parmesan cheese - freshly grated
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Instructions
 

  • Toss the shrimp with ¼ teaspoon of salt and ¼ teaspoon of black pepper in a medium bowl.
  • Melt 2 tablespoons of butter and add the olive oil to a large skillet set over medium-high heat. Cook the shrimp until they turn pink and start to curl. Remove the shrimp and set aside.
  • Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions – until al dente. 
  • Drain the noodles, reserving 1 cup of pasta water for the sauce.
  • Return the pan to medium heat. Melt the butter and add the minced garlic. Cook the garlic until fragrant, about 1 minute, stirring continuously.
  • Add the flour and remaining salt and black pepper. Whisk until it turns a light, golden color.
  • Slowly whisk in the heavy cream. Bring it to a gentle simmer, then reduce heat to low heat. Whisk continuously for 3-4 minutes, then add the parmesan cheese. Mix well.
  • Remove from heat once the starts to thicken. Only return to heat if the sauce is too thin for your liking. If the sauce is too thick, add the pasta water in ¼ cup increments, whisking well.
  • Add the cooked pasta to the sauce, gently mixing to coat in the cream sauce. Then add the cooked shrimp and stir again.
  • Serve with fresh parsley and grated parmesan if desired.

Jessica’s Notes

  • Keep leftovers stored in an airtight container in the refrigerator for up to 3 days. You may need to add a little chicken broth or water when reheating as the sauce will thicken considerably upon cooling.

Nutritional Information

Calories: 1030kcal | Carbohydrates: 49g | Protein: 36g | Fat: 77g | Saturated Fat: 44g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 387mg | Sodium: 1513mg | Potassium: 421mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2710IU | Vitamin C: 1mg | Calcium: 465mg | Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

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Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

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Recipe Rating




4.80 from 10 votes (10 ratings without comment)

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Welcome to The Forked Spoon! I’m Chef Jessica Randhawa, and for over 14 years, I’ve been crafting and sharing more than 1200 recipes, blending delicious flavors with practical kitchen tips and expert culinary advice to elevate your everyday cooking. Learn more about meโ†’

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