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Shrimp Alfredo
Shrimp alfredo features succulent shrimp and tender fettuccine noodles, smothered in an incredible homemade alfredo sauce.
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Creamy shrimp alfredo features tender shrimp and fettuccine noodles, smothered in an incredible homemade alfredo sauce. This succulent pasta recipe is easy enough for a weeknight dinner but impressive enough for a special occasion.
MORE RECIPES: Carbonara Pasta | French Onion Chicken | Shrimp Fried Rice
An easy dinner that tastes as if it came from a fine restaurant, shrimp alfredo is perfect any night of the week. The creamy, cheesy, homemade alfredo sauce pairs perfectly with the tender pasta and shrimp to create a rich decadent dish.
Creamy and delicious, this homemade dish feels like fine dining. A great option for busy weeknights you can pair your pasta dish with garlic bread, rolls, or a fresh salad for a filling meal.
Comfort food at its finest, shrimp alfredo is incredibly simple to make and is ready to eat in less than an hour. Skip going out to the restaurant and make this favorite pasta dish at home.
Shrimp Alfredo Ingredients
- Butter - salted sweet cream butter
- Garlic - fresh minced garlic
- Flour - all-purpose flour
- Heavy cream
- Milk - whole milk
- Cream cheese
- Onion powder
- Italian seasoning
- Salt - kosher salt
- Cheese - parmesan cheese shredded
- Parsley - chopped parsley optional garnish
- Shrimp - large deveined and peeled shrimp 35 to 36, thawed if frozen
- Fettuccine
Any type of long pasta works well in this garlic shrimp alfredo recipe instead of the fettuccine pasta. Spaghetti, tagliatelle, and linguine are all great choices.
It is fairly quick to whip up the sauce so make sure you have your pot ready to cook pasta when you are ready to start the sauce. If you want a tangier cheese you can try using pecorino romano in the homemade sauce instead of parmesan cheese. If the Alfredo sauce becomes too thick, you can use ¼ cup of milk to thin the sauce.
You can add the uncooked shrimp to the Alfredo sauce and cook on medium heat for 5 to 6 minutes if you do not have the extra skillet. Instead of raw shrimp, you can also use pre-cooked, deveined, and shelled shrimp in this easy shrimp alfredo recipe.
How to Make Shrimp Alfredo
FIRST STEP: Using a 10 to 12-inch deep skillet, over medium-high heat, melt the butter.
SECOND STEP: Add the minced garlic. Stir the butter and garlic constantly for 1 minute.
THIRD STEP: Whisk in the flour. Cook for 1 to 1½ minutes, whisking constantly.
FOURTH STEP: Whisk in the heavy cream and milk. Whisk continuously for 2 to 3 minutes or until the ingredients begin to thicken.
FIFTH STEP: Whisk in the cream cheese. Continue whisking until the cream cheese is completely melted and incorporated.
SIXTH STEP: Whisk in the onion powder, kosher salt, and Italian seasoning.
SEVENTH STEP: Remove from the heat, and whisk in the parmesan cheese. Whisk until the cheese is completely incorporated.
EIGHTH STEP: Using a separate non-stick skillet, over medium-high heat, sauté the shrimp for 3 to 5 minutes, or until the shrimp are pink and are no longer grey in color.
NINTH STEP: Place the cooked fettuccine into the Alfredo sauce, and stir to combine.
TENTH STEP: Top with the cooked shrimp and stir to coat. Sprinkle with the chopped parsley and serve while hot.
Can I add vegetables to this pasta dish?
This creamy shrimp alfredo would be delicious with added veggies. Try mushrooms, red peppers, onion, asparagus, and broccoli for great options.
How do I know when my pasta is al dente?
Your pasta is al dente when you bite into it, and your teeth feel some resistance, but the pasta is still tender. To test your pasta for al dente, take a bite of the pasta a minute or two before the package instructions indicate it should be done.
Can I freeze shrimp alfredo pasta?
This delicious recipe is best served fresh but can be frozen in an airtight container for up to two months.
How to Store Shrimp Alfredo
IN THE FRIDGE: Store leftover shrimp alfredo in an airtight container in the refrigerator for up to 3 days.
IN THE FREEZER: This easy homemade shrimp alfredo pasta is best served fresh, but it can be frozen in an airtight container for up to two months.
Shrimp Alfredo
Shrimp alfredo features succulent shrimp and tender fettuccine noodles, smothered in an incredible homemade alfredo sauce.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Ingredients
Alfredo Sauce
- 6 tablespoons salted sweet cream butter
- 1 tablespoon fresh minced garlic
- 2 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 cup whole milk
- 4 ounces cream cheese softened
- 2 teaspoons onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 1½ cups parmesan cheese shredded
- 1 tablespoon chopped parsley optional garnish
Shrimp and Fettuccine
- 1 pound large deveined and peeled shrimp 35 to 36 thawed if frozen
- 8 ounces fettuccine cooked according to package directions and drained
Instructions
- Using a 10 to 12-inch deep skillet, over medium-high heat, melt the butter.
- Add the minced garlic. Stir the butter and garlic constantly for 1 minute.
- Whisk in the flour. Cook for 1 to 1½ minutes, whisking constantly.
- Whisk in the heavy cream and milk. Whisk continuously for 2 to 3 minutes or until the ingredients begin to thicken.
- Whisk in the cream cheese. Continue whisking until the cream cheese is completely melted and incorporated.
- Whisk in the onion powder, kosher salt, and Italian seasoning.
- Remove from the heat, and whisk in the parmesan cheese. Whisk until the cheese is completely incorporated.
- Using a separate non-stick skillet, over medium-high heat, sauté the shrimp for 3 to 5 minutes, or until the shrimp are pink and are no longer grey in color.
- Place the cooked fettuccine into the Alfredo sauce, and stir to combine.
- Top with the cooked shrimp and stir to coat. Sprinkle with the chopped parsley and serve while hot.
Notes
PRO TIP: It is fairly quick to whip up the sauce so make sure you have your pot ready to cook pasta when you are ready to start the sauce.
PRO TIP: If the Alfredo sauce becomes too thick, you can use ¼ cup of milk to thin the sauce.
PRO TIP: You can add the uncooked shrimp to the Alfredo sauce and cook on medium heat for 5 to 6 minutes if you do not have the extra skillet.
Nutrition
Serving: 4g | Calories: 1077kcal | Carbohydrates: 54g | Protein: 29g | Fat: 84g | Saturated Fat: 52g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 289mg | Sodium: 1475mg | Potassium: 454mg | Fiber: 2g | Sugar: 9g | Vitamin A: 3175IU | Vitamin C: 3mg | Calcium: 668mg | Iron: 2mg
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