Shrimp alfredo pasta is a classic pasta dish made with fettuccine, shrimp, and a cream-based Parmesan sauce. The sauce itself is made with butter, cream, garlic, and cheese.
This version sticks closely to the traditional structure of shrimp alfredo, which most people are familiar with. The shrimp stay tender. And the sauce is smooth — it clings to the pasta rather pooling in the bowl.
Ingredients
- 1 pound fettuccine noodles
- 1 tablespoon olive oil
- 6 tablespoons salted butter
- 1 pound large shrimp
- 1 tablespoon minced garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons flour
- 1½ cups milk
- 1¼ cups heavy whipping cream
- 1 cup shredded parmesan cheese
- 2 teaspoons fresh parsley
How Shrimp Alfredo Comes Together
Like most classic alfredo dishes, this one follows a clear, familiar sequence. The shrimp are cooked briefly and set aside, then the alfredo sauce is made in the same pan. The pasta is added once the sauce is ready, and the shrimp are returned at the end to warm through before serving.
This order keeps the cooking process straightforward and prevents overcooking the shrimp.
What the Texture Should Be Like
When ready, the sauce should look smooth and creamy rather than thin or broken. In the pan, it may appear slightly looser due to the heat, but it thickens naturally as it cools on the plate.
A good indicator that it’s ready is when the sauce coats the back of a spoon and holds to the noodles without dripping off.
Tips for Tender Shrimp Alfredo
- Cook shrimp just until opaque, then remove them promptly.
- Use freshly grated Parmesan so it melts cleanly into the sauce.
- If the sauce thickens too much, loosen it with a small splash of milk or reserved pasta water.
Variations
- Swap the shrimp for cooked chicken if that’s what you have on hand.
- Add broccoli, spinach, or peas for a straightforward vegetable addition.
- Serve slightly smaller portions with vegetables on the side for a lighter meal.
Serving Suggestions
Shrimp alfredo pasta is best served straight away, while the sauce is at its creamiest. Finish with a little chopped parsley or extra Parmesan if you like. A simple Caesar salad or garlic bread works well alongside.
Storage and Reheating
Alfredo sauces are at their best when freshly made, but leftovers can be stored in an airtight container in the refrigerator for up to four days.
This dish isn’t a good candidate for freezing, as cream-based sauces tend to separate once thawed.
Reheat gently on the stovetop over low heat, adding a splash of milk or cream and stirring as it warms to bring the sauce back together. Avoid high heat, which can cause the sauce to separate.
Shrimp Alfredo Pasta Recipe
Ingredients
- 1 pound fettuccine noodles
- 1 tablespoon olive oil
- 6 tablespoons salted butter, divided (1 tablespoon to cook the shrimp, plus 5 tablespoons for the sauce)
- 1 pound large shrimp, patted dry (peeled, deveined and tails-off) (31 to 40 count)
- 1 tablespoon minced garlic
- ½ teaspoon salt, divided (¼ teaspoon to season the shrimp and ¼ teaspoon for the sauce) (plus additional for cooking pasta)
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons all-purpose flour
- 1½ cups whole milk
- 1¼ cups heavy whipping cream
- 1 cup shredded parmesan cheese
- 2 teaspoons fresh parsley, finely chopped (optional garnish)
Instructions
- Cook the fettuccine noodles in a large pot of boiling salted water to al dente according to package directions, drain and set aside.
- To a large skillet over medium-high heat, add the olive oil and one tablespoon butter. Once the butter is melted, add the shrimp in an even layer. Cook for 2-2 ½ minutes on the first side.
- Flip the shrimp to the second side, add the minced garlic and season with ¼ teaspoon salt and black pepper. Cook for an additional 2-2 ½ minutes or just until the shrimp is pink and the garlic is softened and fragrant.
- Remove the shrimp from the skillet, transfer to a clean plate and set aside.
- Reduce the heat to medium, add the remaining 5 tablespoons butter. Once melted, add the garlic powder and all-purpose flour. Whisk and cook for 1 minute, until the flour is fully absorbed by the butter.
- Slowly add the whole milk and heavy cream, while whisking constantly, until fully incorporated and no lumps remain.
- Allow the liquids to come to a boil, reduce the heat and simmer for 3-4 minutes or until thickened. The sauce should be thick enough to coat the back of a spoon.
- Whisk in the parmesan cheese until melted completely and the alfredo sauce is smooth.
- Add the reserved fettuccine noodles to the skillet. Toss to coat the noodles in the sauce.
- Add the shrimp to the skillet and garnish with a sprinkle of fresh chopped parsley if desired.
Notes
- If your shrimp is frozen, be sure to thaw according to package directions and pat dry really well before adding to the skillet. This will ensure proper cooking of the shrimp.
- For the best consistency of the alfredo sauce, whole milk is recommended for this recipe.
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