Shrimp Alfredo

Easy Shrimp Alfredo recipe made with homemade Alfredo Sauce, fettuccine, and juicy Parmesan Coated Shrimp. This is such a comforting family dinner and it’s ready in only 30 minutes. You can easily make it any time of the week and will never have go out to a restaurant again. 

Homemade Alfredo Sauce goes perfectly on more than just fettuccine, try is with pesto in a Pesto Alfredo Tortellini or use it with Seafood Stuffed Shells.

SHRIMP ALFREDO

Dishes like Shrimp Alfredo, Shrimp Scampi, Chicken Parmesan, and Chicken Marsala are some of the most popular ones to order in the restaurant. Just about every restaurant has these and many other classic dishes on their menu. But you don’t have to wait to go out to the restaurant to get a bowl of comforting Shrimp Alfredo anymore. 

This is such an easy dish, you can make it on a Monday night and love every single bite. No need to wonder if the sauce the restaurant uses is out of a bag or is it just a heavy cream sprinkled with Parmesan. It’s might be a gamble in a restaurant, but in a comfort of your own kitchen, you know every ingredient and make it delicious every time. 

If you feel like adding a little more Parmesan cheese into the homemade Alfredo sauce, go for it. While you’re at it, add more shrimp, use whichever pasta you like, and coat it all in as much sauce is you can handle. That’s the beauty of cooking at home, you are the master chef of your own kitchen! 

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HOW TO MAKE SHRIMP ALFREDO

Cooking Pasta:

Start pasta at the same time as starting the sauce. 

Bring a pot of water to boil and don’t forget to salt the water. Salt it generously so that pasta gets seasoned as it cooks.

Add pasta and cook according to the package suggested time. Don’t overcook the pasta because it will continue to cook while coated in hot Alfredo sauce. 

Once pasta is done, strain it and add it back to the pot. 

Cooking Alfredo Sauce:

Measure your ingredients ahead of time because cooking the sauce goes fast.

In a medium, heavy bottom sauce pot, melt butter over medium heat. Once butter is melted, add pressed garlic. Cook garlic until it’s fragrant and sprinkle flour over it. Stir until flour is all mixed with butter and slowly pour in heavy whipping cream while constantly stirring. 

Gently stir the mixture together and let it heat through. (Don’t let it boil!) Once heavy cream is hot, whisk in sour cream, Parmesan cheeses, salt, and pepper. Lower heat to medium-low and gently stir until grated cheese melts and incorporates.

Keep cooking over medium-low heat for about 5 minutes, stirring often.

Once sauce is ready mix it with cooked pasta. (Reserve a little bit of sauce to drizzle over shrimp.)

Cooking Shrimp:

Clean, de-vein, and take all the shells off shrimp if needed. 

Use a mixing bowl to season shrimp with salt and pepper. Add dry Parmesan cheese and toss until it’s evenly spread out.

Preheat a large cooking pan over medium-high heat and add butter. Melt butter and add shrimp. Cook shrimp until pink and opaque on one side and flip them all over. Cook on the other side until just turns pink and opaque. Take shrimp out of the pan right away so it doesn’t keep cooking. 

Portion sauce coated pasta into large bowls and top it off with sautéed shrimp. Drizzle a little sauce over shrimp and devour! 

WHAT PASTA TO USE IN SHRIMP ALFREDO

The best pasta to use with Alfredo sauce is a thicker, long pasta like fettuccine, linguine, tagliatelle, and even spaghetti. Whichever pasta you choose, will taste great with sauce and shrimp. Just make sure to salt the water that pasta is cooked in and don’t overcook it. Pasta will not be a pleasant experience if cooked to mushy texture. 

CAN I ADD VEGETABLES TO SHRIMP ALFREDO?

Absolutely! Broccoli, chopped asparagus, and diced zucchini will taste great with shrimp and Alfredo sauce. Cook vegetables in the same pan as the shrimp but start cooking vegetables first. Depending on how soft you want the vegetables, it will take a few minutes longer than shrimp.

HOW TO STORE AND REHEAT SHRIMP ALFREDO

Store leftover pasta, sauce, and shrimp in a food storage container with an air-tight lid. Leftover Shrimp Alfredo will last 3-4 days in the refrigerator, in an air-tight container. 

Reheating Alfredo sauce is a little trickier since it’s cream based and not tomato based. Creamy sauces should not be reheated in a microwave and should be reheated slowly or it will separate. 

Use a bottom heavy sauce pot to reheat the sauce or pasta, sauce and shrimp mixes together. Reheat it over medium to medium-low heat. If the sauce seems a little thick, add a splash of whole milk and stir gently until mixed. It’s easier to use a pasta serving utensil to gently separate pasta as it is reheating. 

SOME MORE SHRIMP RECIPES TO TRY:

Shrimp and Grits

Spicy Creamy Shrimp Enchiladas

Seafood Ravioli with Spinach and Mushrooms

Shrimp Stir Fry

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Shrimp Alfredo

Easy Shrimp Alfredo recipe made with homemade Alfredo Sauce, fettuccine, and juicy Parmesan Coasted Shrimp. This is such a comforting family dinner and it’s ready in only 30 minutes.

4.60 from 30 votes

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Course: dinner, Main Course

Cuisine: American, Italian

Keyword: Alfredo, alfredo sauce, pasta, shrimp

Prep Time: 5 minutes

Cook Time: 25 minutes

Servings: 4

Calories: 1373kcal

Author: lyuba

Ingredients

• 1 lb fettuccine pasta
• 2 tbsp butter
• 2 lbs shrimp
• salt
• fresh cracked black pepper
• 1/2 cup dry Parmesan cheese

Alfredo Sauce:

• 2 tbsp butter
• 2 garlic cloves
• 1 tbsp all purpose flour
• 2 cups heavy whipping cream
• 1/4 cup sour cream
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup dry Parmesan cheese
• salt
• fresh cracked black pepper

US Customary - Metric

Instructions

Fettuccine:

• Start cooking pasta at the same time as starting the sauce. 
• Bring a pot of water to boil and salt the water. Salt it generously so that pasta gets seasoned as it cooks.
• Add pasta and cook according to the package suggested time. Don’t overcook the pasta because it will continue to cook while coated in hot Alfredo sauce. 
• Once pasta is done, strain it and add it back to the pot.

Alfredo Sauce:

• Measure your ingredients ahead of time because cooking the sauce goes fast.
• In a medium, heavy bottom sauce pot, melt butter over medium heat. Once butter is melted, add pressed garlic. Cook garlic until it’s fragrant and sprinkle flour over it. Stir until flour is all mixed with butter and slowly pour in heavy whipping cream while constantly stirring. 
• Gently stir the mixture together and let it heat through. (Don’t let it boil!) Once heavy cream is hot, whisk in sour cream, Parmesan cheeses, salt, and pepper. Lower heat to medium-low and gently stir until grated cheese melts and incorporates.
• Keep cooking over medium-low heat for about 5 minutes, stirring often.
• Once sauce is ready mix it with cooked pasta. (Reserve a little bit of sauce to drizzle over shrimp.)

Shrimp:

• Clean, de-vein, and take all the shells off shrimp if needed. 
• Use a mixing bowl to season shrimp with salt and pepper. Add dry Parmesan cheese and toss until it’s evenly spread out.
• Preheat a large cooking pan over medium-high heat and add butter. Melt butter and add shrimp. Cook shrimp until pink and opaque on one side and flip them all over. Cook on the other side until just turns pink and opaque. Take shrimp out of the pan right away so it doesn’t keep cooking. 
• Portion sauce coated pasta into large bowls and top it off with sautéed shrimp. Drizzle a little sauce over shrimp. 

Video

Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition

Calories: 1373kcal | Carbohydrates: 88g | Protein: 80g | Fat: 77g | Saturated Fat: 45g | Cholesterol: 901mg | Sodium: 2518mg | Potassium: 615mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2590IU | Vitamin C: 10.5mg | Calcium: 880mg | Iron: 7.4mg

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Originally published on Will Cook For Smiles on January 19, 2012. Updated July 8, 2019.