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Overhead view of finished Shrimp Alfredo in a cream-colored skillet with a black rim and light handle. Fettuccine pasta is coated in creamy Alfredo sauce and topped with pink-orange shrimp, chopped fresh parsley, and black pepper. Surrounding the skillet are small bowls of grated Parmesan and chopped parsley, a wooden bowl of black pepper, fresh parsley sprigs, garlic cloves, two forks, and part of a glass at the edge of the frame. A rust-orange fringed kitchen towel sits under the skillet on a light gray marble surface.
4.80 from 10 votes

Shrimp Alfredo

This easy Shrimp Alfredo is made with juicy pan-seared shrimp and tender fettuccine tossed in a rich, creamy homemade Alfredo sauce. Ready in about 30 minutes, it is quick enough for busy weeknights, yet elegant enough to serve for guests.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 1075kcal
Chef: Jessica Randhawa

Ingredients

  • 1 pound raw shrimp - fully thawed, peeled, and deveined
  • salt and black pepper - to season
  • 5 tablespoons butter - divided
  • 1 tablespoon olive oil
  • 12 ounces fettuccine pasta
  • 2 cloves garlic - minced
  • 1 tablespoon all-purpose flour
  • 2 cups heavy cream
  • 1 cup parmesan cheese - freshly grated
  • fresh parsley - to garnish, optional

Instructions

  • Bring a large pot of salted water to a boil and cook the fettuccine until al dente according to package instructions. Before draining, reserve about 1 cup of the pasta water, then drain the pasta and set aside.
  • While the pasta cooks, pat the shrimp dry with paper towels and season lightly with salt and black pepper.
  • Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once hot, add the shrimp in a single layer and cook for 1 to 2 minutes per side, or until lightly golden, pink, and just cooked through. Transfer the shrimp to a plate and set aside.
  • In the same skillet, melt the remaining 4 tablespoons butter. Add the garlic and cook for about 30 seconds, just until fragrant.
  • Sprinkle in the flour and whisk continuously for 1 minute to form a smooth roux.
  • Slowly pour in the heavy cream, whisking until smooth. Bring to a gentle simmer and cook for 2 to 3 minutes, or until slightly thickened (do not boil).
  • Reduce the heat to low and stir in the Parmesan cheese until melted and smooth.
  • Add the cooked fettuccine to the sauce and toss until evenly coated. Add a splash of the reserved pasta water as needed to loosen the sauce.
  • Return the shrimp to the skillet and gently toss to combine. Garnish with chopped parsley and additional black pepper, if desired, then serve right away.

Notes

  • Shrimp size: Medium or large shrimp work best here because they cook quickly and stay juicy.
  • Pasta water: Be sure to reserve some pasta water before draining. A splash helps loosen the sauce and keeps it smooth and creamy.
  • Substitutions: I do not recommend swapping the heavy cream or butter unless you are comfortable experimenting a bit on your own. Using half-and-half or milk will give you a much lighter sauce with a thinner consistency.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 to 3 days.
  • Reheating: Reheat gently over low heat or in short intervals in the microwave with a splash of cream, milk, or water to loosen the sauce.
  • Freezing: Freezing is not recommended.

Nutrition

Calories: 1075kcal | Carbohydrates: 68g | Protein: 40g | Fat: 72g | Saturated Fat: 42g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 403mg | Sodium: 1205mg | Potassium: 484mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2639IU | Vitamin C: 1mg | Calcium: 473mg | Iron: 2mg
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