Name: Shrimp Alfredo Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: ½ lb. frozen or fresh medium-sized shrimp (36/40, peeled and deveined); ½ lb. fettuccine; 2 Tbsp butter, divided; 4 garlic cloves, minced; 1 cup heavy cream; ¾ cup Parmesan cheese, grated; ⅛ tsp salt or to taste; ¼ tsp freshly cracked black pepper or to taste; 1 Tbsp fresh parsley, chopped (optional)

Description

This Shrimp Alfredo recipe is a creamy, luscious pasta dish that combines tender shrimp with a rich garlic Parmesan sauce. Ready in just 30 minutes, it’s perfect for a satisfying weeknight dinner or a special meal to impress guests. The sauce is velvety and smooth, complementing the perfectly cooked fettuccine and succulent shrimp for a classic Italian-inspired dish.

Ingredients

Scale

Shrimp and Pasta

½ lb. frozen or fresh medium-sized shrimp (36/40, peeled and deveined)
½ lb. fettuccine

Sauce and Seasoning

2 Tbsp butter, divided
4 garlic cloves, minced
1 cup heavy cream
¾ cup Parmesan cheese, grated
⅛ tsp salt or to taste
¼ tsp freshly cracked black pepper or to taste
1 Tbsp fresh parsley, chopped (optional)

Cook Mode Prevent your screen from going dark

Instructions

Thaw and prepare shrimp: If using frozen shrimp, thaw completely. Peel if needed and decide whether to leave the tails on or remove them based on your preference. Pat dry with paper towels and season lightly with salt and pepper.
Cook the pasta: Bring a large pot of salted water to boil. Add the fettuccine and cook until tender, about 7-10 minutes. Before draining, reserve ½ cup of the starchy pasta water and then drain the pasta in a colander.
Cook the shrimp: Heat 1 tablespoon of butter in a large skillet over medium heat. Swirl to coat the pan, then add the shrimp. Cook for 1-2 minutes on each side until shrimp turn opaque and pink, taking care not to overcook. Remove shrimp to a clean bowl, saving any juices in the skillet.
Sauté the garlic: Reduce heat to medium-low and add the remaining 1 tablespoon butter along with minced garlic to the skillet. Sauté for 1-2 minutes until fragrant but not browned.
Make the Alfredo sauce: Pour heavy cream into the skillet with garlic, whisking and scraping up any browned bits. Bring the cream to a gentle simmer.
Add Parmesan and season: Whisk in grated Parmesan cheese until the sauce is smooth and fully melted. Season with salt and freshly cracked black pepper to taste.
Combine pasta, shrimp, and sauce: Return drained pasta and cooked shrimp, including any accumulated shrimp juices, to the skillet. Toss everything together to coat evenly with the sauce. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
Final seasoning and serve: Taste and adjust seasoning with additional salt or pepper if needed. Garnish with chopped fresh parsley if using. Serve immediately for the best flavor and texture.

Notes

Be careful not to overcook the shrimp; they cook quickly and become rubbery if left too long.
Reserving pasta water helps adjust the consistency of the sauce perfectly.
Use freshly grated Parmesan for the best flavor and smooth sauce.
Fresh parsley adds a nice brightness as a garnish but can be omitted if unavailable.
For a lighter version, substitute half-and-half for heavy cream, adjusting cooking time accordingly.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian